Cooking Instructions
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Step 1
Wash and peel the
Carrots (4)
,
Onions (2)
, and
Turnips (4)
. Cut the celeriac into eighths, the carrots into thirds and the turnips into quarters. Peel and crush the cloves of
Potatoes (15)
. Peel and quarter the
Celery Root (500 g)
. Wash the
Garlic (3 cloves)
and mix together with the prepared vegetables.
Step 2
Put half the vegetables into the bottom of the casserole dish, place the
Pfeffer (to taste)
in the centre and lay the
Fleisch (1)
on top. Scatter the rest of the vegetables around the leg of lamb and add the
Nelken (4)
. Season with
frischen Kräuter (1 bunch)
.
Step 3
Bring the
Honey (65 g)
to the boil, then add the
Bouillonwürfel (1)
and
Water (1 L)
. Pour the stock cube and honey mixture over the leg of lamb. Top up with water (about 3–4 l) so that the leg of lamb and vegetables are completely covered.
Step 4
Put the casserole dish on the wire shelf in the cold cooking space at level 1. Cook.
Step 5
Hot air humid 160°C for 3 Hrs
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