0.9 kg boneless mutton (ideal shoulder blade)
2-3 carrots
1 clove of leek (can be replaced with a large onion)
100 ml of red sweet wine
2 teaspoons coriander (no bitter)
sprig of rosemary
1 teaspoon cumin
1 teaspoon of pink pepper (can be replaced with white pepper, grated ginger to taste)
salt to taste

Cooking recipe:
Mix the coriander, red pepper and cumin in a small bowl. Grind the spices thoroughly into crumbs, mix with salt. Wash and dry the mutton, rub the dry mixture on all sides.
Wash and finely chop the rosemary and spread evenly over the surface of the meat. Place the meat with the spices in a bowl, pour over the wine and cover the bowl with cling film. Send the bowl to the refrigerator.
Leave the lamb in the marinade for 2 hours. Be sure to remove the piece of meat and turn it to the other side so that it marinates more evenly. Heat the oven to 220C, grease a baking dish with 1 tsp. oil
Cut the leek (or onion) into thin rings/half rings and put them on the bottom of the mold. cut the carrot into thin strips and put it on the onion. Place a piece of meat on a pillow of vegetables and cover the form with foil.

Bake the lamb for an hour and a half at the indicated temperature. Then remove the mold, remove the foil and reduce the temperature to 180C. Bake the lamb in the oven for another half hour without foil. At the same time, be sure to remove the form 1-2 times and pour the sauce that flows over the surface of the meat.
After the specified time, remove the form and cover with foil for 10-15 minutes. Cut the roasted lamb into portions and serve with a side dish of your choice. Good apetite!
Fun fact: Lamb is considered one of the oldest types of meat consumed by humans. It has a rich taste and characteristic aroma, which makes it a popular ingredient in many national cuisines. The ram is also used in religious traditions and ceremonial rituals in various cultures.

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