Lamb lard

Ingredients for 1 servings:

• 500 g minced lamb
• 250 g lard
• 4 garlic cloves
• 2 small onions
• 5 bay leaves
• 1 tbsp caraway seeds
• 1 tbsp mustard seeds
• 1 tbsp wild garlic, dried
• 1 tbsp sage, dried
• Thyme, some branches
• Rosemary, a few sprigs
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Peel and chop the onions and garlic cloves. Tie the thyme and rosemary sprigs together to make a bouquet garni, making it easier to fish them out of a very hot pot later. Heat 1 tablespoon of the lard in a saucepan or large frying pan. Sauté the onions and garlic. Add the minced lamb and fry until very crumbly. The fewer lumps, the better. Add all the spices and season generously with salt and pepper. Then add the rest of the lard, melt, and simmer over low heat for about 15 minutes, stirring occasionally. Now remove the rosemary and thyme sprigs and the bay leaves. Rinse the jars and their lids thoroughly with boiling water, then fill with the lard and reduce. I like to use a pressure cooker for this; it takes about 20 minutes. Let cool and serve on brown bread.