Lamb under salt is a traditional Italian dish originating from Sardinia. The lamb meat is covered with plenty of coarse salt and aromatic spices like thyme, juniper, and bay leaf. This cooking method allows the meat to absorb the flavors and remain incredibly tender and juicy. Once cooked, the salt crust is broken, and the meat is served in thin slices. A dish with an intense and irresistible flavor!
Cut the lamb meat into chunks, rub it with coarse salt, and place it in a terracotta pot
Add the juniper berries, whole peppercorns, a few bay leaves, the sprig of thyme, and all the coarse salt so that the meat is completely covered
Close the container with a wooden board, place a weight on top, and let the meat marinate for a week in a cool place, stirring occasionally
After the indicated time, replace the board with a lid and store in a dark, cool place for no more than two months
When ready to use, soak the meat in a bowl full of water overnight, then drain, dry, and cook it following the chosen recipe
Baking Tray
Parchment Paper
Italia, Sardegna
| Energy (kcal) | 228.04 |
| Carbohydrates (g) | 0.98 |
| of which Sugars (g) | 0.98 |
| Fat (g) | 14.11 |
| of which Saturates (g) | 6.85 |
| Protein (g) | 11.22 |
| Fiber (g) | 0.65 |
| Sale (g) | 6.05 |
