Ingredients

Servings 4

• 2 lb lamb
• 2 cloves of garlic
• 1 sprig rosemary
• 1 slice lard, chopped
• 5 leaves of sage
• chili pepper
• white wine
• extra virgin olive oil
• salt

Preparation

30 minutes preparation + 40 minutes cooking

In a wide, low terracotta vessel containing a little oil, gently fry over a very low heat the chopped lard together with the cloves of garlic. Add the sage and rosemary leaves and, as soon as the lard has melted, add the meat cut into pieces, salt and flavor with the chili pepper. Cook over a low heat in a covered receptacle splashing from time to time with the wine. As soon as it is ready, bring to the table in the same terracotta vessel.