This homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, charcuterie deli snack. This lamb deli meat is kind of like home made Spam so it stays fresh for a long time and can be eaten just like that (cut up in thin slices) or in many different ways (sandwiches, wraps, etc). This is a Bulgarian recipe. We first tried it at our friends house. We loved it and couldn’t get enough so we got the recipe and made it immediately! Recipe credit goes to our friend, Ivan. Recipe post and photo credit goes to my husband, Michael who made it and even took the pictures for me to share with you all! You can also use beef or Chicken but we love lamb for this recipe so that’s what we used (and that’s how our friend Ivan makes it too).
Homemade Lamb Deli Meat/Kielbasa
- 6.5 LB Lamb (or Beef) Meat with a good amount of fat
- 1.5 Lamb (or Beef) Bone
- 1 Jalapeño or Red Chili Pepper (Very finely chopped) very finely chopped
- 2 Bay Leaves
- Salt/Pepper to taste
- Wash the lamb meat and bones, pat dry with paper towels. Cut up the meat into small, about 1/2 inch pieces.
- Put lamb meat, lamb bones and 2 bay leaves into a large wok or pot on low heat. Cook on low, mixing every once in a while so the meat doesn’t burn, for 4 hours or until the meat is very tender and falling apart. There will be some water from the fat of the meat and that’s fine.
- When the meat is tender and falling apart, discard the bones and bay leaves. Add the very finely chopped jalapeño or red chili pepper, salt and pepper to taste, and continue to cook an additional 30 minutes until most of the water boils down.
- Put the lamb meat mixture into a glass tray and evenly spread it out. Let it cool down an hour or two, then cover and refrigerate.
- Best served chilled, after it has been refrigerated overnight or at least a few hours.
- To serve cut into thin slices like deli meat. Yum!