Dishes
Lamb roast
Elena Oloieru from Mădârjac village spends a good part of the year at the sheepfold located nearly 5 km from the village. She prepares daily meals for her family and shepherds. Everything is sourced from the sheepfold and the vegetable garden. She prepared lamb roast and polenta. All the food is cooked on an improvised stove near the sheepfold. Cooking lamb roast takes several hours. It is simmered until the meat falls off the bones. Elena Oloieru says she first cooked it as a child when she accompanied her parents to the sheepfold.
Ingredients:
– Lamb meat,
– Lard,
– Pepper,
– Salt,
– 2-3 cups of water,
– Dry white wine,
– Onion,
– Garlic.
Preparation:
Soak the lamb meat in well water to remove any odor. In the meantime, chop the onion into small pieces and prepare all the ingredients. Check the fire’s strength to avoid burning the roast and to ensure it cooks at an appropriate heat. Once the lamb meat is in the pan, add white wine and the other ingredients one by one. The roast is done when the meat starts to come off the bones