Lamb cabbage

Sheep’s belly is a classic delicacy. Make a lot at once – it gets better lämmittäessä.

Ingredients for eight

1 kg lamb roast on the bone (can be from yesterday’s roast) 600g white cabbage 2 large carrots 2 onions 1 tbsp wheat flour 1 tbsp butter 1 tablespoon of flour 1 tbsp.1 tbsp dried meiram 2 bay leaves 1 garlic 3 tbsp butter salt pepper

Cut the meat off the bone. Put the bone in a saucepan (you may have to cut it) and water so that the bone is covered. Season with salt and pepper generously. Chop up one carrot and one onion and the garlic with the “hat” cut off. Boil the stock until you have about 3 dl of stock. Strain the stock.

While the stock is boiling, peel and chop the second onion. Brown the onion in butter in a pan and place in a cast iron pan.

Cut the meat into cubes. Fry them in a frying pan, flour and season with salt and pepper.

Cut the cabbage very finely. In a large casserole dish, layer the cabbage, meat, meiram – in layers.

Finish by spreading the meat mixture over the top of the lamb scaloppine ‐ and top with the buttery grains.

Roast the lamb scaloppine in a 150C oven for 2-3 hours. You can blanch the cabbage during the cooking process so that it doesn’t dry out.