Guardialfiera's Melee

Cut the mutton or lamb into large, evenly sized pieces to ensure the meat cooks as evenly as possible. Transfer the meat to a large bowl and ensure the pieces are all similar in size: this helps prevent the smaller pieces from drying out faster than the others.

Finely chop the two cloves of garlic. Combine garlic, oregano and fennel seeds with the bell pepper sweet, the chili pepper Add pepper and salt, adjusting the amount of seasonings according to taste. The seasoning should be well-distributed and fragrant, without excessive use of any one spice.

Drizzle a little extra virgin olive oil over the meat and add the aromatic seasoning. Massage and toss the pieces carefully until evenly coated on all sides. When the surface appears lightly oiled and the herbs are well-bonded, the meat is ready to rest.

Cover the bowl and refrigerate the meat overnight. This allows the salt, garlic, spices, and herbs to gradually penetrate the meat and blend the flavors of the seasoning. When finished, the meat should be intensely aromatic and ready to cook.

Just grease one baking pan and arrange the pieces of meat in a single layer, avoiding overlapping. An orderly arrangement promotes even contact with the heat and makes it easier to turn the meat during cooking. baking pan It must be large enough to contain all the pieces without crowding them.

Bake the mixture at 180°C (356°F) and start cooking. Turn the pieces every now and then, so that the heat reaches each side evenly and the surface is flavored with the seasonings in the pan. baking panContinue until the meat appears cooked through and evenly colored; the total cooking time is not specified in the recipe.