Baranina - Pieczeń barania (Roast Mutton)

  • Total time - 2 hours 30 minutes
  • Prep time - 20 minutes
  • Cooking time - 2 hours 10 minutes
  • Servings: 6
  • Country: Poland
Pieczeń barania

Baranina is a dish that reflects the Polish love for rich, meaty, and slow-cooked cuisine. It is a dish that carries the taste of home and tradition. Slow roasting at a lower temperature is the key to making the meat tender and juicy. The marinade with garlic, marjoram, and onion not only flavors the meat but also helps to mitigate its typical, sometimes strong aroma. It is traditionally served with simple side dishes that allow the flavor of the meat itself to shine. It is an excellent Sunday lunch or a festive meal for family gatherings.

Ingredients

Ingredients

  • 1.5 kg mutton leg or shoulder
  • 6 cloves garlic, sliced
  • 2 pieces onions, quartered
  • 2 pieces carrots, cut into large pieces
  • 2 tablespoons butter or oil
  • 1 tablespoon dried marjoram
  • 2 sprigs fresh rosemary
  • salt
  • freshly ground black pepper
  • 200 ml water or broth

Instructions

Preparing the Meat and Roasting

Preheat the oven to 160°C (325°F). Wash and thoroughly dry the mutton. With a sharp knife, make several incisions in the meat and insert a slice of garlic into each one.

Generously sprinkle the meat on all sides with salt, black pepper, and marjoram. If using rosemary, place the sprigs under the meat in the baking dish.

Heat the butter or oil in a pan and quickly sear the meat on all sides to brown it. Transfer the seared meat to a baking dish. Scatter the sliced onions and carrots around the meat.

Pour the water or broth over the meat, cover the dish, and place it in the preheated oven. Roast for 2 to 2.5 hours. Baste the meat with the pan juices every half hour.

For a crispy crust, remove the lid for the last 20 minutes of roasting. The meat is done when it is fork-tender and pink inside (medium-rare).

Serving

Remove the finished meat from the oven and let it rest for 10 minutes before slicing. Slice it into thick portions. You can strain the pan sauce and serve it with the meat. Serve with boiled potatoes, beets, or mashed potatoes and fresh vegetables.