Shoulder of Lamb From the Roman Pot

For the lamb shoulder from the roman pot, first soak a roman pot for one night (at least 6 hours).

Remove the coarsest fat from the lamb shoulder and cut into cubes (approx. 4 cm). Place the cubes of meat in a suitable bowl and let them marinate with the bay spice, juniper berries, crushed peppercorns and 250 ml of white wine for one night (also at least 6 hours) in a cool place with the lid closed.

Cut the onions and potatoes into not too narrow slices. Put 50 g of butter in flakes into the Roman pot. Put on it in layers first 1/4 of the onion rings, then 1/4 of the potato slices and 1/4 of the marinated meat. Season with salt and pepper. Continue the layers. The last layer is potatoes.

Pour the marinade from the lamb into the side of the romaine pot along with the remaining white wine. Put the last flakes of butter on the last layer, close the roman pot and cook the lamb shoulder from the roman pot in the stove at moderate temperature for about 90 minutes.

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