Lamb ham with rosemary

Rinse the lamb shoulder (900 g), pat it dry with a paper towel, and cut it into pieces about 2-3 cm. If there is fat in the piece, it can be cut a bit smaller.

Finely chop the onion (100 g), mince the garlic (10 g), and chop the fresh rosemary (5 g).

In a deep bowl, combine the lamb, onion, garlic, rosemary, gelatin (10 g), salt (20 g), and black pepper (2 g). Pour in water (100 g) and mix well.

Cover the bowl and refrigerate the meat mixture for at least 2 hours, preferably overnight.

Line the bottom of the terrine with parchment paper. Pack the meat mixture tightly, pressing it down well, then place parchment on top again, close the lid, and secure it with springs.

For cooking in a pot, pour in water so that it reaches the lid of the terrine, bring to 80°C, and cook for 4 hours. In a slow cooker, cook on the stewing mode for about 3 hours, and in a pressure cooker on the slow cooking mode for about 3 hours as well.

Remove the terrine and place it under cold water for 10 minutes.

Transfer the terrine to the refrigerator for 12 hours, then carefully remove it from the mold and slice.