Spa Spinning Lamb with Mushrooms

Czech name: Lázeňské zadělávané jehněčí s houbami

Written by Barbora Kloubova

West Bohemia is famous for its many spa towns. Czechs visit these cities for health stays, which often help them with, for example, back pain or skin problems. They are some of the most beautiful and quiet towns. A specialty of West Bohemian spas, lamb meat was certainly a favorite among guests coming to the spas to deal with health problems, because it is healthy. It contains a very small amount of fat, which, however, makes it cool quickly and lessens its delicately light taste. Therefore, be sure to warm up the plates when serving.

For more information about the Karlovy Vary Region, from which this recipe comes, click here.


2 lbs lamb with bone (neck, flank, ribs)
6 whole allspice berries
5 whole peppers
salt to taste
1/2 cup root vegetables
2 Tbs butter
1 small onion
2 Tbs flour
1 cup fresh mushroom mix
1 cup sour cream


Cut the lamb into larger cubes. Put the meat in salted water with spices and simmer for about 15 minutes. Then add the vegetables and cook together until tender. Saute the finely-chopped onion in butter. Add the flour and prepare a light roux, which is covered with lamb broth.

Cook the sauce well. Then add the softened meat to the saucepan. Next, add the chopped cooked vegetables and mushrooms. Finally, pour the sour cream over the sauce and cook it briefly.

Side dish: any sort of rice or Carlsbad dumplings.

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