Lamb from Pirot under a bell with potatoes and vegetables


  • 3 1/4 lbs of the highest quality lamb from Pirot
  • 2 1/4 lbs of potatoes
  • 3 medium onions
  • 1 clove of garlic
  • 2 carrots
  • 2 red bell peppers
  • 1 bay leaf
  • 100 ml of oil
  • 500 ml of water
  • spices to taste (herbal spice, pepper, salt)



Cut and season the lamb. Then pour the oil over it. Chop the potatoes into quarters; onion into ribs; peppers, leeks and carrots on rings and salt everything. Oil the baking dish as well and arrange the meat and other ingredients. Drizzle with water and add a few cloves of garlic if desired. The added liquid should completely cover all the ingredients. If this is not the case, you can add more water. Cover the pan and bake at 220 ° C. After half an hour, reduce the temperature to 180 ° C and bake for another hour. If you want a yellow crust on the ingredients, you can remove the lid before the end of baking. When preparing, take into account your experience of baking in the oven you use, and adjust the temperatures and cooking time if necessary.

Serve with:
In order to feel the true gastronomic spirit of Pirot, you can enjoy lamb with a spritzer, which is a common choice of the inhabitants of this area. You can also serve lamb with another well-known specialty of this region – Pirot cheese.

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