Saliha
Well-known member
Food gets its name from the tradition of birch wood container, where roast lamb is cooked. Name Särä refers to the birch tray, which crack by the effect of heat. Historians have discovered that the meat is cooked in wooden containers for the winter in Finland for over a thousand years ago. In the autumn the animals were slaughtered and the meat is cooked over low heat wooden containers.
Original "särä":
Image: http://www.museosara.fi/index.php?p=3&yl=2
1 kg (2.2 lbs) mutton (leg of lamb roast)
1 kg (2.2 lbs) firm potatoes
2 tablespoon salt
water
Place the lamb in an ovenproof dish. Bake at 150 degrees C/300 degrees F in about 2 hours, baste the lamb roast liquid approximately every half hour.
Take the pan out of the oven. Pour the loose roast liquir to the kettle, add the potatoes, salt and water until potatoes are covered. Put the meat back in the oven, but cover with foil to prevent drying. Boil the potatoes until half soft. Pour the broth and potatoes to the casserole dish with the lamb and let it cook for about another hour and a half.
Source & Image: http://perinneruokaaprkl.blogspot.fi/2013/10/lemin-sara-perinteisista-perinteisin.html
Original "särä":
Image: http://www.museosara.fi/index.php?p=3&yl=2
1 kg (2.2 lbs) mutton (leg of lamb roast)
1 kg (2.2 lbs) firm potatoes
2 tablespoon salt
water
Place the lamb in an ovenproof dish. Bake at 150 degrees C/300 degrees F in about 2 hours, baste the lamb roast liquid approximately every half hour.
Take the pan out of the oven. Pour the loose roast liquir to the kettle, add the potatoes, salt and water until potatoes are covered. Put the meat back in the oven, but cover with foil to prevent drying. Boil the potatoes until half soft. Pour the broth and potatoes to the casserole dish with the lamb and let it cook for about another hour and a half.
Source & Image: http://perinneruokaaprkl.blogspot.fi/2013/10/lemin-sara-perinteisista-perinteisin.html
