Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz Lamb Shoulder 6 Onions, medium size
1 Bayleaf 8 Potatoes, medium,cooked
4 Juniper Berries 3 1/2 oz Butter
4 Black Pepper Corns 3 c Wine, white,dry and cold
2 1/8 c White Wine

Fot this recipe you need a "Roemertopf" an earther ware pot, special
made. 1.Put the roemertopf in water for 6 hours, according to
directions for pot. 2.Cut the biggest fat of the lamb shoulder and
cut the meat into 4 cm cubes 3.Put the meat into a bowl and add the
bayleaf, juniperberries, peppercorns, smashed, and about 1/4 l of the
white wine. Put into a cool place, for about 6 hours as the pot.
4.Cut the onions and potatoes into not to thin slices. 5.Cut half of
the butter into cubes and put all over the bottom of the
Roemertopf.Add in layers, a quarter of thepotatoes,onions and meat.
Finishing with potatoes on top. Season with salt and pepper. 6.Add
the marinade with another 1/4 l wine over the mixture in the pot.
7.Add the last of the butter in globs all over the top, put on lid
and bake in very hot oven for 90 minutes. Serve with the cold white
wine.Recipe by Wolfgang Kaempf translated by Brigitte Sealing
Cyberealm BBS 315-786-1120

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