VEAL AND LAMB UNDER THE BELL
To roast meat under the bell (sač), it is necessary to light the fire about two hours in advance and let the wood burn well so that a good amount of embers is formed. These embers will later be placed over the lid of the bell.
INGREDIENTS FOR 4–5 PEOPLE
| 1½ kg | veal with a higher fat content (for juiciness) — about 3.3 lb |
| 1½ kg | lamb — about 3.3 lb |
| 1 kg | potatoes — about 2.2 lb |
| 2 | small onions, cut in half |
| 2–3 tablespoons | lard |
| Salt and pepper | |
| ½ dcl (50 ml) | white wine — about 3 tablespoons (1.7 fl oz) |
| 1–2 | bay leaves |
| 1 sprig | of rosemary |
PREPARATION
- Cut the meat into larger pieces, as this will help it stay juicier during long roasting; season with salt and pepper. Peel the potatoes and cut them into larger chunks, salt them, add one tablespoon of lard, and mix everything well.
- During roasting, it is necessary to keep the fire burning to the side so that fresh embers can be added when needed. The embers on top of the bell cook the meat from above, while the hot fire bricks heat it from below.
- Grease the roasting pan with lard, then arrange the potatoes and place the meat on top. Add the remaining lard, the bay leaves, and the sprig of rosemary.
- When everything is ready, place the pan with the meat on the heated hearth, cover it with the well-heated bell lid, put some ash over it, and then cover it with the prepared embers.
- After 25–30 minutes, lift the bell to check how the ingredients are roasting. If there is not enough liquid, add ½ dcl of wine. Then cover it again with the bell, add more embers above the rim, and continue roasting for another 30 minutes.
- After 1 hour from the start of roasting, open it again and turn the meat so that it roasts evenly and develops a crispy crust. Cover it again, add fresh embers, and continue roasting for another 50–60 minutes. During roasting, the meat under the bell receives an even amount of heat and moisture; the outer layer becomes crispy while the inside remains tender and juicy.
- The total roasting time, with two openings of the bell, is about 2 hours. After that, remove the embers from the lid, take the roasting pan off the heated base, and let it rest for 10–15 minutes before serving.
*The bell (sač) is a round metal lid under which food is cooked on an open hearth. In this traditional way, meat, vegetables, seafood and many other dishes are prepared. Gathering around the open hearth during the long preparation ritual is often accompanied by socializing with close friends.
