Crnogorska Jagnjetina Ispod Sača

Name: Crnogorska Jagnjetina Ispod Sača
Prep time: 20 min
Cook time: 150 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Montenegro
Ingredients: Lamb, bone-in, cut into large pieces — 1.5 kg (3.3 lb); Potatoes, cut into chunks — 4; Onions, quartered — 2; Olive oil — 3 tbsp; Garlic, crushed — 4 cloves; Rosemary — 1 sprig; Salt and pepper — to taste

The Quirky Foodster Team

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20 min

Prep

150 min

Cook

Servings

Ingredients

Lamb, bone-in, cut into large pieces — 1.5 kg (3.3 lb)
Potatoes, cut into chunks — 4
Onions, quartered — 2
Olive oil — 3 tbsp
Garlic, crushed — 4 cloves
Rosemary — 1 sprig
Salt and pepper — to taste

Method

Toss the lamb and potato with olive oil, garlic, rosemary, salt and pepper in a large baking dish or traditional sač pan.
Scatter the onion quarters among the meat and vegetables.
For the traditional method, cover with the sač dome and surround it with hot embers, cooking for
2–2.5 hours until the meat is very tender, checking occasionally.
For a home oven adaptation, cover tightly with foil and roast at 160°C (325°F) for 2.5–3 hours until the lamb is falling-apart tender.
Let rest for 10 minutes before serving directly from the dish.

Introduction: Lamb slow-roasted under a metal dome covered with hot embers, a traditional cooking method producing exceptionally tender, smoky meat.

Cultural Background: Cooking ‘ispod sača’ — under a bell-shaped iron lid covered with hot coals — is a technique found across Montenegro and the wider Balkans, historically used for special occasions and still considered a mark of a proper celebratory feast today.

Tips: A tightly sealed cooking vessel, whether a traditional sač or a well-covered roasting pan, is essential to trap steam and keep the meat moist through the long cook. Check occasionally and add a splash of water if the dish looks like it’s drying out before the meat is tender.

Variations: Use goat meat in place of lamb for a traditional mountain variation. Add carrots and other root vegetables alongside the potato.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat gently, covered, in an oven at 150°C (300°F) with a splash of water, until warmed through.

Nutrition: Per serving (approx.): 480 kcal, 32 g protein, 28 g fat, 24 g carbohydrate.

FAQs:

Q: What is a sač?

A: A domed metal lid traditionally covered with hot embers, used across the

Q: Can this be made without a sač at home?

A: Yes, a tightly covered heavy roasting pan in a home