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Chanfana / Lampantana

Typical dish from Bairrada’s region in the centre of Portugal. For this dish, better known as "chanfana", but which is also called "lampantana", and which is strictly obligatory in all feasts and weddings of the Bairrada region, the most suitable meat is goat, but it can also be made with mutton. You can make at home, preferably if you have bread oven.


  • 3 kg goat or mutton
  • 150 g lard
  • 1 dl olive oil
  • 1 tablespoon lard
  • 1 onion
  • 5 cloves of garlic
  • 2 teaspoons pepper
  • 1 teaspoon paprika
  • 1 bunch of parsley
  • 1/2 bay leaf
  • Salt
  • Nutmeg
  • 1 to 1,5 litres of Bairrada red wine


  1. Cut the meat into pieces that are placed in a black clay pot from Molelos.
  2. Add all the ingredients, except the wine, which should be enough to cover the meat.
    • Option 1: As a rule, if you have a bread oven, it is heated as if you were baking corn bread, i.e. very strongly. The covered casserole is put in and "forgotten" until the oven cools down, which takes between 4 to 5 hours. It is advisable to check if more wine needs to be added halfway through this time.
    • Option 2: If there is no bread oven available, the "chanfana" is cooked on the cooker, which should be heated to its maximum power half an hour before introducing the preparation.
  3. Before eating, the chanfana is well heated and served in the casserole in which it was cooked, with potatoes boiled in water and salt on the side.

Special notes:

The chosen animal must be adult and will be cooked preferably in a bread oven inside a black clay pot from Molelos (this is the name of the place where these typical clay pots come from). This dish should never be made on the day it is served, but the day before or the day before, being heated very well before serving.

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