Dish

Baranina

Polish lamb

Baranina is made by marinating lamb with garlic, thyme, and paprika. The lamb is then roasted in the oven until it is tender and juicy. The dish is typically served with boiled potatoes and sauerkraut.

European cuisine› Alpine cuisine› Polish cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Baranina is a traditional dish from the Podhale region of Poland. It is believed to have originated with the highlanders who used to raise sheep in the mountains.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of this dish, with different marinades and cooking methods. Some people add wine or herbs to the marinade, while others cook the lamb on a spit instead of roasting it in the oven.

Presentation and garnishing

Baranina is typically served on a large platter with the lamb in the center and the boiled potatoes and sauerkraut around the edges. The dish can be garnished with fresh herbs or lemon wedges.