leg of Lamb, Tavira Style
kg of leg of lamb ;
dl of olive oil ;
cloves of garlic ;
bunch of parsley ;
grs of butter ;
grs of lard ;
dl of vinegar ;
dl of dry white wine ;
grs of potatoes ;
bay leaves ;
to taste ;
salt to taste ;
the leg of lamb of all fat, skin and ink.
Peel the garlic and crush it with kitchen salt
and a little olive oil. Add the paprika and
white wine and combine.
Spread the product obtained that way over the
leg of lamb.
In an earthenware pot place the parsley, bay
leaf, peppercorns, cloves, vinegar, the rest
off the white wine, butter, lard and a little
water. Stir these ingredients carefully.
Then place the leg of lamb in the pot and let
it sleep in the mixture for 3 to 4 hours. Cover
the pot and put it in the oven to stew.
Wash, peel and quarter the potatoes.
When the lamb is almost ready, add the potatoes.
Keep the pot covered until the potatoes are
Correct the seasoning and sprinkle with chopped
Use a small or medium-sized leg of lamb.
The best months to buy it are: February, March,
April and May.
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