Ingredients for the Schöpsernes
- 1 ½ kg organic lamb, preferably shoulder - chopped into approx. 8 pieces
- Salt, pepper, garlic, cumin, rosemary
- Root vegetables (carrots, celery, yellow beetroot)
- 1 kg potatoes
Ingredients for the horseradish dish
- two rolls
- approx. ¼ litre milk
- heat 50 g butter
- a handful of grated horseradish
- a pinch of sugar and salt
- a little cream
Preparation of the Lungau Schöpsernes
- Season the pieces of meat with salt, pepper, garlic, cumin and rosemary to taste.
- Place the meat in the preheated oven (160 degrees).
- When the meat has a golden brown colour, turn the pieces.
- Cut the root vegetables into pieces and add to the meat.
- Reduce the temperature to approx. 130 degrees.
- Peel the potatoes, cut in half, season with salt and caraway seeds, add to the meat and roast.
- After a good two hours, the meat will be tender and soft. Remove the meat, vegetables and potatoes, make a fine sauce from the roast residue, season to taste and serve the fine lamb dish in the hot pan.
Preparation by the horseradish cook
Cut the bread rolls into small cubes and heat the milk with butter. Add the bread cubes to the hot milk and add a handful of grated horseradish. Flavour with sugar and salt and refine with cream. Then simmer the horseradish until it has a creamy consistency.
