🍖 Roast Lamb (Jagnjeće Pečenje)
Jagnjeće pečenje is Balkan roast lamb: a leg or shoulder rubbed with garlic, rosemary and salt and slowly roasted with potatoes until the meat is tender and the skin crisp. The potatoes cook in the lamb juices and turn golden and soft. It is a festive dish, served hot in generous pieces with fresh salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1.8 kg lamb leg or shoulder, bone in
- 6 garlic cloves
- 3 sprigs rosemary
- 1 kg potatoes, cut into chunks
- 2 tbsp oil
- 250 ml water
- Salt and pepper
Method
- Make small cuts in the lamb and push in slivers of garlic and rosemary needles; rub with salt, pepper and half the oil.
- Place in a roasting tin with the water, cover with foil and roast at 170 °C for 1.5 hours.
- Add the potatoes tossed with the remaining oil and salt around the meat.
- Uncover and roast at 200 °C for another 50–60 minutes, basting, until the lamb is browned and the potatoes are golden.
- Rest the lamb for 10 minutes, then carve and serve with the potatoes.
How to make it lighter
- Trim the outer fat before roasting and skim fat from the pan juices.
- Serve a larger share of salad and fewer potatoes.
- Leg is leaner than shoulder.
History
Roast lamb, often whole and spit-roasted, is a traditional centrepiece of celebrations, weddings and holidays in Serbia and across the former Yugoslavia. Oven-roasted cuts with potatoes are the everyday home version.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →