Sheep pastrama braised in white wine

The first time I tried cooking lamb leg was because I had some leftover from a butchering and didn't want to just grill it like everyone else. I was at my mom's house, didn't have many spices on hand, and I admit I was a bit skeptical about whether it would turn out edible. I happened to pour more wine into the pot than I intended, but that’s exactly what made the meat tender and gave it that nice flavor – soft but aromatic. Since then, I go back to this method every time I have a good piece of lamb leg and feel like making something simple but with real taste.

Let me tell you how I do it, so you don't have to spend an hour searching online.

Preparation time: about 30-35 minutes for preparation + 2-3 hours of marinating in the fridge + about 1 hour in the oven, so you're looking at around 4 hours total, but you can relax for most of it.
Servings: 4 large, unless you're the type to nibble.
Difficulty: I’d say it's easy to medium; it doesn’t require sophisticated techniques, but you can’t just leave it to its own devices.

Ingredients – clear quantities and why I use them:
1 kg lamb leg – it should have a bit of fat, not just lean meat, otherwise, it will turn out too dry in the end.
1 large head of garlic (about 10-12 cloves) – garlic is the base for flavor, don’t skimp; use as much as you want here.
3 tablespoons of plain vinegar (I use white wine vinegar, but apple cider works too) – it removes the smell and tenderizes the meat, don’t skip this step.
300 ml dry white wine – this is the trick; don’t use sweet wine, it changes the taste completely; you need dry or semi-dry wine.
2 tablespoons of oil (sunflower, olive, whatever you have at home) – to prevent sticking and help with browning.
1 heaping teaspoon of salt (to taste, but be careful to add enough at the beginning).
1 tablespoon of dried oregano (I usually add oregano; if you don’t have it, leave it out or use thyme, but it won’t taste the same).

Preparation method, for someone who hasn’t done it before:

1. I start with the meat – I wash the piece of lamb leg well, pat it dry with a paper towel, and cut it into thick slices about 2-3 fingers wide. If you see thick pieces of fat that you don’t like, you can trim them, but don’t remove them all. With a sharp knife, I make a few cuts on each piece, not just for aesthetics but to let the salt and flavors penetrate.

2. I place the meat in a large pot/bowl, sprinkle a teaspoon of salt all over, pour in the 3 tablespoons of vinegar, and about 500 ml of cold water, just enough to cover the meat. I mix it a bit and put the bowl in the fridge for 2-3 hours (if I have time, I leave it for 4 hours). Why? This way, I get rid of the stronger lamb smell, and in the end, the meat won’t have that overpowering taste.

3. When it’s done marinating, I drain the water and vinegar, give the meat a quick rinse under running water to remove any sourness, and dry it a bit again with a paper towel.

4. I peel the whole head of garlic – yes, all of it! I crush the cloves with a press or chop them very finely with a knife if I don’t feel like washing the press.

5. I put a pot (a baking dish with high sides works too) on the stove, pour in the two tablespoons of oil, and turn the heat to medium. I place the slices of lamb leg side by side (not piled on top of each other) and let them sear a little, just enough to get some color. If there’s more meat, I do it in two batches; don’t overcrowd the pot.

6. I sprinkle the chopped garlic over the meat, pour the white wine all over to cover the bottom well. I add more salt if I feel it’s not enough, and throw in a tablespoon of dried oregano.

7. I cover everything with aluminum foil (or a lid if the pot/dish has one). I put it in the oven at 180-200°C and forget about it for about an hour. I do check after about 35-40 minutes to make sure the liquid doesn’t reduce too much – if it does, I add half a cup of water to keep it from drying out.

8. After an hour, I remove the foil and let it brown nicely on top for another 15-20 minutes. It should be fork-tender and have a bit of a crust, not baked like on a grill.

9. I take the meat out onto a platter and pour a little of the sauce over the top. I let it rest for 10 minutes before slicing it thinner so it doesn’t dry out.

Why do I always cook lamb leg this way? For me, it’s the perfect combination of simplicity and authentic flavor. It doesn’t give you a headache, you don’t dirty ten dishes, and you don’t have to stand by it. Plus, it comes out so tender that it can be cut with a fork and doesn’t have that smell that many dislike about lamb, without you tasting the vinegar or strong wine. It’s a dish you can impress friends with at the table or, honestly, it works just as well on an ordinary day when you want to eat “something good and different.”

Tips, variations, and serving ideas

Useful tips:
- Never skip the vinegar and water marinating step; it makes all the difference in taste. I once tried to skip it, and the meat didn’t turn out the same; it was too “lamby.”
- If you have young leg, you don’t need to marinate for 3-4 hours; 1.5 hours works too. But for older meat, don’t rush it.
- Don’t add too much wine; the meat should simmer, not float.
- If you don’t have oregano, use thyme, but not as much, as it is stronger.
- Don’t slice the meat too thin at first, as it dries out too quickly.

Substitutions and adaptations:
- Instead of white wine, you can use dry red wine, but it gives a more intense, earthier flavor. I haven’t tried it with rosé yet.
- If you want an alcohol-free version, replace the wine with vegetable broth + a bit of lemon juice; it will still be tender, but you won’t have the wine flavor, that’s for sure.
- It’s naturally gluten-free; just don’t serve it with croutons or gluten-containing sides.
- If you want something more diet-friendly, skip the oil completely (roast directly in a non-stick dish), but don’t expect it to be as browned in the end.

Variations:
- You can add a few peppercorns or bay leaves to the sauce if you want it to be more aromatic.
- A few slices of hot pepper work surprisingly well, but only if you want it a bit spicy.
- Some people add a bit of rosemary, but I find it too strong for lamb; it tends to overpower everything.

Serving ideas:
- It pairs wonderfully with warm polenta or simple mashed potatoes to soak up that delicious sauce.
- A salad of sour cabbage or even thinly sliced red onion with a bit of vinegar works well.
- For drinks, dry white wine is perfect, or if it’s a cold day, a small shot of plum brandy at the start.
- For heartier meals, you can also serve it with a side of baked potatoes or plain rice with herbs.

Frequently asked questions

1. Can I use another type of meat?
Yes, you can also try it with goat leg or even pork, but it will have a different taste, and the cooking time decreases for leaner meat. With pork, you don’t need to marinate as long in vinegar and water.

2. Can I use boneless meat?
Of course, but leave some fat on the meat; without it, it can turn out bland and dry quickly, especially if it’s in small pieces.

3. What if I don’t have an oven-safe pot?
You can put the meat in a glass baking dish or any vessel that can withstand the heat. Just make sure to cover it well with aluminum foil.

4. The meat is tough; what did I do wrong?
Usually, either it didn’t marinate long enough, or it dried out because there wasn’t enough liquid. Or you might have had older lamb meat, and in that case, you need to leave it in the oven even longer at a lower heat.

5. Can it be frozen after cooking?
Yes, without any problems. Portion it, let it cool, then put it in the freezer. When you want to eat it, take it out and reheat it in the oven or steam it, not in the microwave, so it doesn’t dry out.

Nutritional values (approximate)

A serving has around 350-400 calories, with about 30-35g of protein, 20g of fat (depending on how much fat you leave on the leg), and very few carbohydrates (mostly from garlic and vinegar). Lamb leg is quite filling and rich in B12, zinc, and iron. If you’re on a low-fat diet, don’t eat the skin or surface fat, as that’s where most calories come from. For those looking for quality protein and a special flavor, it’s worth it every now and then – it’s not fast food, but it’s not a calorie bomb either if served with vegetables, not fries.

How to store and reheat

If you have any leftovers from this leg (rare for me, but let’s say), put the meat and sauce in a container with a lid in the fridge. It keeps well for 3 days, even 4 if it’s fresh meat. To reheat, place everything in a small dish with 2 tablespoons of water or wine on top, and put it in the oven covered at 150°C for about 20 minutes. Or, if you’re in a hurry, steam it (in a sieve over boiling water) for 10 minutes – this way, it won’t dry out. I don’t recommend microwaving, as it makes the meat rubbery. It can also be frozen, as I mentioned, but thaw it completely before reheating to avoid drying out.

That’s it, simple but with real taste. If I forgot something or you have any questions, I’ll be happy to answer, but honestly, this is how I’ve always done it, and it has never let me down.

We wash the meat well, cut it into pieces, score it with a knife, add salt, vinegar, and water, and let it sit in the fridge for 2-3 hours. Then we clean the garlic, wash it, and crush it with a garlic press. In a pot, we add oil, the meat, the garlic, pour wine on top, and season with oregano and salt to taste. We cover the pot with foil and put it in the oven for an hour. We add water if necessary to ensure it cooks well. When the meat is browned, we take the pot out of the oven. We place the meat on a platter and serve it warm.

 Ingredients: 1 kg sheep meat 1 head of garlic 3 tablespoons of vinegar 300 ml white wine salt oregano

 Tags:  sheep pastrama