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