Janjeći but na istarski

Janjeći but na istarski is a traditional dish originating from Istria. The dish is made with a combination of a leg of lamb, Istrian prosciutto, butter, carrots, white wine, bay leaves, rosemary, lamb peritoneum, salt, and pepper. The meat is ground, seasoned with salt and pepper, and wrapped in prosciutto slices. Next, the assembled meat is wrapped in lamb peritoneum and placed in a buttered dish. Carrots, bay leaves, and rosemary are arranged near the meat, which is drizzled with wine and baked in the oven for about an hour. Once done, the meat is thinly sliced, while the roasting juices are made into a sauce that’s poured over the meat. It’s recommended to serve the dish with roast potatoes on the side.