180 min. total time
Ingredients for 4 portions
| 1.5 | kg | Back leg (hind) |
| 2 | tsp | Salt |
| 1 | tsp | Caraway |
| 4 | pcs | Garlic cloves |
| 3 | tbsp | Lard |
| 1 | pcs | Onion |
| 0.25 | l | Water |
Preparation
- Preheat the oven to 170 degrees Celsius top/bottom heat. Peel the garlic cloves and the onion.
- Then, cut the rind around the back leg with a sharp knife. The cuts should be made at a distance of about 1 cm. Rub the meat well with salt. Press the garlic cloves through a garlic press and also rub well with it.
- Cut the onion into small cubes and spread on a baking sheet. Place the leg on top and spread the lard around it. Sprinkle with caraway seeds and pour 1/8 liters of water over it.
- Roast the prepared leg in the oven for 2 1/2 hours, turning occasionally. If there is too little liquid in the baking dish, add some water.
- When the leg is already nicely browned, place it on a roasting rack and grill for 10 minutes using the grill function. The crust should puff up properly (as in the photo).
Nutrition score
95
9,25 g
0,83 g
2,45 g
180 min. total time | 20 min. preparation time | 160 min. cook & rest time
