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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.

Cuban Lechón Asado – Roasted Whole Pig

A traditional Cuban celebration dish, Lechón Asado is whole roasted pig marinated in mojo (garlic-citrus sauce), slow-cooked to juicy perfection with crispy skin.

Ingredients (Serves 10+):

* 1 whole pig (or pork shoulder for smaller portions)

* Mojo marinade:
* 1 cup sour orange juice (or mix of orange and lime juice)
* 10 garlic cloves, minced
* 2 tbsp oregano
* 1 tsp cumin
* Salt, pepper
* Olive oil

Instructions:

1. Prepare mojo marinade by mixing citrus juice, garlic, oregano, cumin, salt, and pepper.
2. Rub marinade all over pig, marinate overnight.
3. Roast pig slowly at 160°C (320°F) for 4–6 hours, basting with marinade regularly.
4. Increase heat to 220°C (430°F) for last 20 minutes to crisp skin.
5. Carve and serve with black beans, rice, and plantains.

Cuban Tip:
Traditionally cooked in a caja china (roasting box) outdoors.

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Cuban Lechón Asado – Mojo Roasted Pork

A Cuban holiday favorite, Lechón Asado is slow-roasted pork marinated in garlicky citrus mojo, known for its bold flavor and incredibly tender meat.

Ingredients (Serves 6):

* 1.5kg pork shoulder
* 6 garlic cloves
* 1 cup sour orange juice (or ½ orange + ½ lime juice)
* 1 tsp dried oregano
* 1 tsp cumin
* ½ cup olive oil
* Salt and black pepper

Instructions:

1. Blend garlic, citrus juice, oregano, cumin, salt, and oil into a marinade.
2. Marinate pork overnight in the fridge.
3. Roast at 160°C (320°F) for 3–4 hours, basting occasionally.
4. Finish at 220°C (430°F) for 20 minutes to crisp the skin.
5. Shred and serve with rice, black beans, and fried plantains.

Cuban Tip:
Traditionally roasted outdoors in a caja china (charcoal roasting box) for special occasions.