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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bavarian Lamb Recipe

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This recipe for Bavarian Lamb is from Grandma Hofacker's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 to 7 pound Leg of Lamb
1 cup vinegar
1 quart water
1 medium onion, sliced
2 tablespoons pickling spices
1/4 cup salt
1/2 of bay leaf
Some sugar
1 1/2 teaspoons Worcestershire sauce
Directions:
Directions:
Place met in deep container. Combine rest of ingredients and pour over meat. Refrigerate 1 to 4 days. Turn the meat in the brine morning and night.

To Cook: Remove meat from the brine, sprinkle with sugar and brown in hot drippings. Combine brine, water and Worcestershire sauce and pour over meat. Cover and simmer until tender. Thicken liquid for gravy.
Number Of Servings:
Number Of Servings:
8 -10 servings

 

 

 

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