Description Edit

Ingredients Edit

Directions Edit

  1. From the sheep's brisket the broad fleshy edge is cut off; it is cut lenghthwise in two halves, spat and roasted over burning hot charcoals. During roasting the meat is poured over with brine.
  2. The roasted brisket is taken off and cut in small pieces. As gamish fresh vegetables or sourcraut are served.
  3. If mutton is from an old sheep it should be boiled to half-readiness before roasting.
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