Roast Lamb (Schöpsernes) from the mountain inn Niedermair
Sautee onion and garlic, add the meat, season with salt, pepper, sage and marjoram. Sear, turning frequently and dousing with red wine. When the meat reaches the desired colour, sprinkle with flour and brown slightly. After 10 minutes douse with water and add bay leaf. Then cook to desired degree of doneness.
With dumplings or rice and vegetable.