Flickr Youtube Facebook
PortuguêsEspanhol Language: Estoril, Portugal. Tourism Official Site
Estoril Coast, Portugal - One place. A thousand sensations.
begin title tab
home >” class=”>” style=”width:7px;height:9px;”/>		
			<a href=leisure >” class=”>” style=”width:7px;height:9px;”/>
											<a href=gastronomy >” class=”>” style=”width:7px;height:9px;”/>
				<font style=meat recipes
end title tab

Meat Recipes

Delight yourself with some of the best meat recipes of the region.

Roasted lamb


1 lamb with 5 or 6 Kilos
2 small spoons of grindded cumin
2 small spoons of grindded black pepper
1 spoon of rosemary leaves (fresh)
10 garlic cloves
2 spoons of butter
2 spoons of mustard
6 ml of a strong drink (rum, tequilla, etc.)
1 spoon of vinegar
3 small spoons of salt
1 kilo of large onions, cut into large slices


Put all the ingredients in the blender (cumin, pepper, rosemary, garlic, butter, mustard and salt), add the strong drink and the vinegar, mix until you get a paste.

Spread this paste inside and outside of the lamb and let it marinate for about three hours. If the lamb is adult let it marinate during the night in a fresh place. Place the slices of onion in the oven tray. Put the lamb over with the opening turned down and take it to the pre-heated oven at 180ºC for two hours. After this time, check that when stung a pinky juice comes out.

Vitela à moda de Sintra


1.5Kg of cow meat to roast
1 tea spoon of pepper
4 garlic cloves
2 bay leaves
2 dl of white wine
1 branch of parsley
1 large onion
1 carrot
0.5 dl of oil
1 tablespoon of butter
1 Kg of potatoes
3 cloves
Salt and pepper


Pre-heat the oven to 180ºC. Prepare the meat with slat and pepper and add the cloves, the pepper, the garlic cloves grindded, the bay, the wine and the parsley. Peel the onion and the carrot and cut them in pieces. Put them in a clay pan and cover them with the meat.

Cover with the oil and pieces of butter and take it to the oven for 40 minutes, drizzling with the sauce that builds up. Meanwhile peel the potatoes, cut them in half moons and add them to the meat.