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  • Lungauer Schöpsernes © Ferienregion Lungau

    Lungau mutton

    Recipe of the region Salzburger Lungau Katschberg

    Ingredients for the mutton

    1 ½ kg organic lamb meat, preferably shoulder – cut into approx. 8 pieces
    Root vegetables (carrots, celeriac, yellow turnips)
    1 kg potatoes

    Ingredients for the cooked horseradish

    Two bread rolls
    Approx. ¼ litre milk
    50 g butter
    A handful of grated horseradish
    A pinch of sugar and salt
    Some cream

    Preparing the Lungau mutton

    • Season the pieces of meat with salt, pepper, garlic, caraway and rosemary as desired.
    • Put the meat in the preheated oven (160 degrees).
    • Turn the meat over once it has a golden brown colour.
    • Cut the root vegetables into pieces and add to the meat.
    • Reduce the temperature to approx. 130 degrees.
    • Peel, halve and salt the potatoes and season them with caraway. Add them to the meat and continue cooking.
    • The meat will be tender after around two hours. Lay out the meat, vegetables and potatoes, make a fine sauce from the roasting juice, season to taste and serve the delicious dish in the hot frying pan.

    Recipe of the region Salzburger Lungau Katschberg »

    Lungauer Schöpsernes © Ferienregion Lungau

    Preparing the cooked horseradish

    Cut the bread rolls into small cubes and warm the milk with the butter. Add the bread roll cubes to the hot milk and add a handful of grated horseradish. Season with sugar and salt and refine with cream. Then let the cooked horseradish simmer until it has a creamy consistency.

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