Boron Absorption

Lamb ribs and shoulder meat are sliced ​​and placed on a copper tray, only rock salt, peeled garlic and green pepper are added and cooked slowly in wood ash in a stone oven for 2 hours.

History: A centuries-old oven dish that butchers in the historical Bor market send to the oven on trays for weddings and special occasions.

Production Method: No tomato paste, water or extra oil is added; The meat is cooked only in its own fat and juice.