Montenegrin Lamb under the Bell (Janjetina ispod sača) A centuries-old Balkan technique where lamb is slow-roasted under a domed iron bell, yielding succulent, fall-off-the-bone meat with a smoky crust. Ingredients (Serves 4–6): * 1.5–2kg lamb shoulder or leg, bone-in * 1 head of garlic, halved * 4–5 medium potatoes, cut into wedges * 2 carrots, sliced * Olive oil, rosemary, salt, pepper * Optional: dry white wine or lamb stock Instructions (Traditional or Oven Version): 1. Season lamb and vegetables with salt, pepper, rosemary, and olive oil. 2. In a deep baking dish, layer veggies and top with lamb. Add garlic. 3. Cover tightly with foil (or roast under a domed lid if outdoors). 4. Roast at 160°C (320°F) for 3–4 hours until fork-tender, uncovering in last 30 mins to crisp. Montenegrin Tip: The slower, the better — traditional versions roast over embers for hours.