The meat is cut by the femur and its place put half root soup, chopped and mixed with parsley and salt. Then the meat is tied with twine clean and leave to rest in a cool place for at least one hour

The meat is placed in a deep pan, pour (so as to cover) with boiling salted water and boil half an hour on low heat. Then the bulgur and 30 minutes later, and the cut vegetable. After 2 hours and a

Leg of mutton is cleared, washed and rubbed with salt and pepper and shpikova with garlic cloves. Meat fry in oil on all sides. Make a little water and stew until golden brown, often flush with the

A round, salted and aged for 2-3 days, washed, and then posushava with a clean cloth and is passed on ten places with a sharp knife. In each section put a slice of salo, rolled in paprika, clove of

A round wash, then dry with a towel. Punctured in a dozen places with a sharp knife and cut each piece placed salo and garlic clove. Add salt and fry in fat until browned. Add coarsely chopped