For the dempff meat from Carinthian spectacled sheep, cut the meat into bite-sized pieces. Peel, core and slice the apples, also slice the potatoes and onions. Now layer one layer of lamb, then apples, potatoes and one layer of onions on top of each other in a suitable casserole dish and season each layer well with salt, pepper and marjoram.
Pour over the lamb stock or beef broth until everything is covered. Steam with a tightly closed lid at 150°C for 3-4 hours in a preheated oven. Then pour off the braising juice and reduce it to a creamy consistency (dust with a little cornflour if necessary). Pour over the dempff meat and serve the Carinthian Spectacled Sheep hot in the casserole.
Preparation Tip:
The dempff meat from Carinthian spectacled sheep goes well with fisole salad with onions and kernel oil.
