Salt dough lamb

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  • Ingredients:
    • 600g Flour
    • 300g salt
    • Water
    • 1/2 a Leg of lamb
    • Rosemary or juniper berries

    Method:
    Mix together the flour and salt and slowly add water, bringing it together to form a stiff dough.

    Roll out the dough thin enough that it will encase the leg of lamb.

    Make slits in the lamb with a sharp knife and stuff a little rosemary or juniper berries into the flesh.

    Wrap the leg in the salt dough and cook for 2 hours (rare) up to 3 hours (well done) over hot coals, turning occasionally. Depending on conditions, this may need extra cooking time.

    Remove the now burnt and blackened salt dough before serving.

    Taken from my book ‘Eat like a Viking!’ Available on Amazon

    Published by The Saxon forager

    Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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