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Baked lamb shoulder

Ingredients :

1 lamb shoulder
1 lemon juice
1 red onion
1c of oregano
2 bay leaves
Salt pepper
225g of flour
750g of potatoes

Preparation :

In the baking dish, place the meat and cover with marinade consisting of lemon juice, minced onion, salt, pepper, oregano and bay leaf. Marinate for 4 hours or even overnight.

Preheat oven to 150 °. Mix the flour with 90g of water to form a firm paste.

Moisten the edges of the dish with a brush, spread the dough and cover the dish like a lid by adjusting well.

Bake for 2 hours. Add the partially cut potatoes to the side of the dish, placing them on the drip tray. After 1 hour, remove the lid of dough, insert the potatoes in the dish and continue for another 15 min (allow 3 hours in total).

The meat has the appearance and the fondant of leg of 7 hours, without any added fat. Present the dish with green beans.

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