Montenegrin cuisine

Lamb under the bell (jagnjetina ispod sača)

Lamb and potatoes baked for hours under an iron bell covered with embers.

Well-cooked hot dish

Lamb under the bell (jagnjetina ispod sača) — Montenegrin cuisine. Photograph of the dish.

Ingredients

Meat and potatoes cook under an ember-covered bell for 2–3 hours.

Cook meat right through: steaming hot inside, with no pink parts or pink juices.

The meat cooks until it falls off the bone — very tender and safe. Rich: pick leaner pieces when nauseous.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Once cooled, refrigerate (within 2 hours) and eat within 1–2 days.

In the oven until hot in the centre; in a microwave, turn halfway.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.