Leg of lamb

In Germany lamb is a traditional Eastern dish. This lamb tastes excellent due to the low temperature, but preparing it takes very long. The club here (1.3Kg) took 3 hours. Larger need 3.5 hours, smaller 2.5. The sauce is optional. For this it needs bones and if you can get them it makes a lot of sense.
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Smoked pork, Kasseler Austrian style

This recipe is the only one I know that doesn’t need any additional spices or herbs, not even salt. It’s always working if you follow the instructions, it’s simple and perfect for cold winter days. The only important thing is to get the right meat. At the Butcher Salzberger you will get the right piece in the right quality. On Friday mornings you will find him on the market in Gröbenzell.
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