Outstanding, falling-apart-tender lamb shoulder roasted to perfection!
Ingredients: • 1 (2.2-pound) shoulder of lamb • Olive oil • Sea salt and freshly ground black pepper • 1 large bunch fresh rosemary • 1 bulb garlic, unpeeled, broken into cloves
Directions: • Preheat your oven to 500 degrees F. • Slash the fat side of the lamb all over with a sharp knife. • Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper.
• Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. • Tightly cover the tray with aluminum foil and place in the oven. • Turn the oven down immediately to 325 degrees F and cook for 4 hours – it’s done if you can pull the meat apart easily with 2 forks.
Kabanosy is a long, thin, dry pork sausage that originated in Poland. It’s also known as cabanossi or kabana. The name comes from the nickname “kabanek” given to a young fat pig in the Eastern parts of XIX Poland, known today as Lithuania. Kabanosy is smoky in flavor and can be soft or very dry in texture depending on freshness. It’s a popular dried sausage in Central and Eastern Europe, typically eaten as a snack. Kabanosy is ready to eat as it is, but its full flavors will really come through when cooked. It’s great for a quick snack or as an appetizer, with cheese and crackers.
200 years ago, Elector Karl Theodor brought his own butcher to Bavaria. The latter created a special minced meat from finely chopped pork, which was baked in a bread pan. You might think that this minced meat contains liver (translated from German Leber – liver), but this is not so. The name comes from the old German word “lab”, which means loaf, and “kasi”, which means a thick, dense mass. You can eat it hot or cold on a piece of bread or with a side of egg salad.