Salo cut into cubes and carrots, white part of leeks, onions and garlic - into small pieces, tomatoes scalded with boiling water, peel and cut into small cubes. In a small pan gently fry the onion and salo in butter and sunflower oil, add the leeks and carrots and fry until yellow. Add lamb leg, fry from all sides and add the tomatoes, salt, pepper, herbs relationship, a little broth and vazvaryava. The meat is covered with foil, smeared with butter, the dish is placed in a low oven and bake until soft. Ten minutes before the end of the paper is removed, the meat sprinkled with breadcrumbs and chopped parsley and dopicha. Before presenting removing some of the fat of the sauce.