Baranina

Baranina or mutton is typical of traditional Polish cuisine, although it is rarely consumed today. Stewing, braising, grilling, and roasting are some of the traditional ways used for preparing different cuts of mutton. One of the most common mutton dishes is pieczeń barania, meaning mutton roast, which typically consists of a seasoned mutton shoulder that is studded with garlic and onions, and flavored with aromatic herbs such as marjoram or rosemary before it is roasted for a couple of hours. Meat comes out tender and pinkish on the inside with a crispy skin on top, and it is usually paired with mashed potatoes, beets, and a vegetable salad on the side. In Poland, the term baranina may sometimes be used to refer to lamb meat, although the meat obtained from lambs is usually called jagnięcina. Mutton and lamb consumption is typically associated with the mountainous regions in Poland.