Roman Lamb

• 1/2 cup lard or vegetable oil
• 1/2 baby lamb cut in 7 pieces, about 7 pounds
• 5 cloves garlic, peeled and chopped
• 1 cup wine vinegar
• 25 leaves fresh sage
• 4 sprigs fresh rosemary
• 1 cup fresh lemon juice
• Salt and freshly ground pepper to taste

1. Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers.
2. In batches, brown lamb well on all sides.
3. Pour out all but 2 tablespoons of fat.
4. Add garlic and vinegar.
5. Boil vinegar to reduce by half.
6. Add sage, rosemary, lemon juice, salt and pepper.
7. Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally.
8. If liquid evaporates, add water sparingly.
9. Cook until lamb is tender, testing it with a fork.
10. The lamb is ready when it begins to fall from the bone.

lard, baby lamb, garlic, wine vinegar, sage, rosemary, lemon juice, salt

Taken from cooking.nytimes.com/recipes/9800 (may not work)