Lamb with savoy cabbage
Lamb with savoy cabbage, a delicious meal in winter.
Ingredients:
1 New Zealand lamb leg frozen
1 1/2 - 2 kg fresh savoy cabbage
3 bay leaves
a few grains of black pepper
Cover the leg of lamb with water and salt, bring the bay leaves and the black pepper to a boil, then lower the temperature and simmer.
In the meantime, cut the savoy cabbage into coarse pieces, wash and add. All together even simmer.
When the leg of lamb is done, take them out, free the meat from the bone, cut into pieces and add to the cabbage.
Cook boiled potatoes. They will be served extra.
This dish is served very hot.
