Jagnjetina ispod sača (Montenegrin Lamb Roasted Under the Bell)
In short: Bone-in lamb roasted with potatoes, peppers, onions and carrots under a tight lid until tender, in the spirit of the bell-shaped sač. It takes about 3 h 25 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 55 min
- Resting
- 10 min
- Total
- 3 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 700 kcal
Ispod sača means under the bell, and it is how Montenegrin cooks make their best-known lamb dish. In the traditional method, lamb, potatoes and vegetables sit in a shallow pan under an iron dome covered with glowing embers. This home version uses a heavy covered roasting pan in the oven to trap the same steam and heat, so the meat turns tender and the vegetables drink up the juices. Serve it straight from the pan with salad and good bread.
Instructions
- Heat the oven to 200°C (400°F). Pierce the lamb all over with a small knife and push a garlic sliver into each cut. Rub the lamb with 3 tbsp olive oil, 2 tsp salt, the pepper and the rosemary.
- Toss the potatoes, onions, carrots and peppers in a large heavy roasting pan or Dutch oven with the remaining 3 tbsp olive oil, 1 tsp salt and a little pepper. Spread them evenly.
- Nestle the lamb pieces and bay leaves on top of the vegetables, tuck in the tomatoes and pour in the water.
- Cover tightly with a lid or two layers of foil so the steam stays in. Roast for 1 hour 30 minutes.
- Reduce the oven to 180°C (350°F) and roast, still covered, for another 1 hour, until the lamb is very tender (well above 63°C / 145°F) and pulls easily from the bone.
- Uncover and turn the lamb and vegetables in their juices. Raise the oven to 220°C (425°F) and roast uncovered for 20 to 25 minutes, until the lamb is golden and the potatoes are browned at the edges.
- Rest for 10 minutes, then serve straight from the pan with a green salad and bread.
Tips
- A heavy Dutch oven with a tight lid traps steam best, much like the iron dome. If you use a roasting pan sealed with foil, keep the foil from touching the lamb so it does not tear.
- For deeper flavor, rub the lamb with the garlic, oil and salt the night before and keep it chilled. Bring it to room temperature for 30 minutes before roasting.
Questions and answers
What does ispod sača mean?
It means under the bell. A sač is a shallow metal pan with a domed lid that is covered with hot embers, so food cooks gently from above and below.
Can I cook lamb under the sač in a regular oven?
Yes, and this recipe is written for one. A covered Dutch oven or a tightly foiled roasting pan traps steam in the same way as the iron dome and embers.
Which cut of lamb is best?
Bone-in shoulder is best because it stays moist and gives the vegetables a rich juice. Leg also works but is leaner, so add 20 minutes to the covered cooking.
How long does it take to make Jagnjetina ispod sača (Montenegrin Lamb Roasted Under the Bell)?
About 3 h 25 min in total: 30 min of preparation and 2 h 55 min of cooking.
How many calories are in Jagnjetina ispod sača (Montenegrin Lamb Roasted Under the Bell)?
About 700 kcal per serving, with 38 g of protein, 46 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 46 g |
| Fat | 40 g |
| Fiber | 8 g |
| Sugar | 11 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
