1 kg lamb meat from ham or shoulder
3-4 sprigs of rosemary
3-4 sprigs of sage (sage)
5-6 cloves garlic optional
The meat is cut into cubes and put in baking tin with a lid. Put salt, rosemary, sage (objectives) and optional unpeeled cloves of garlic, which is cut lower end. Make up about 1 cup water. Bake sandwiching 200 C until golden brown, 40-50 minutes. The amendments removed before consumption or who wishes leaves garlic inside, which when pressing lightly slips out of the shell. I personally served with mint yoghurt and pilaf, but one is super fresh salad garnish.