Montenegrin Lamb under the Bell (Janjetina ispod sača)
A centuries-old Balkan technique where lamb is slow-roasted under a domed iron bell, yielding succulent, fall-off-the-bone meat with a smoky crust.
Ingredients (Serves 4–6):
* 1.5–2kg lamb shoulder or leg, bone-in
* 1 head of garlic, halved
* 4–5 medium potatoes, cut into wedges
* 2 carrots, sliced
* Olive oil, rosemary, salt, pepper
* Optional: dry white wine or lamb stock
Instructions (Traditional or Oven Version):
1. Season lamb and vegetables with salt, pepper, rosemary, and olive oil.
2. In a deep baking dish, layer veggies and top with lamb. Add garlic.
3. Cover tightly with foil (or roast under a domed lid if outdoors).
4. Roast at 160°C (320°F) for 3–4 hours until fork-tender, uncovering in last 30 mins to crisp.
Montenegrin Tip:
The slower, the better — traditional versions roast over embers for hours.
Montenegrin Lamb under the Bell (Janjetina ispod sača)
A centuries-old Balkan technique where lamb is slow-roasted under a domed iron bell, yielding succulent, fall-off-the-bone meat with a smoky crust.
Ingredients (Serves 4–6):
* 1.5–2kg lamb shoulder or leg, bone-in
* 1 head of garlic, halved
* 4–5 medium potatoes, cut into wedges
* 2 carrots, sliced
* Olive oil, rosemary, salt, pepper
* Optional: dry white wine or lamb stock
Instructions (Traditional or Oven Version):
1. Season lamb and vegetables with salt, pepper, rosemary, and olive oil.
2. In a deep baking dish, layer veggies and top with lamb. Add garlic.
3. Cover tightly with foil (or roast under a domed lid if outdoors).
4. Roast at 160°C (320°F) for 3–4 hours until fork-tender, uncovering in last 30 mins to crisp.
Montenegrin Tip:
The slower, the better — traditional versions roast over embers for hours.
