3 - 3 1/2 pounds tender young lamb
salt
4 tablespoons butter
1 onion
slices of toasted bread
In order to cook this dish a casserole with two handles and a
tightly fitting lid is essential.
Wipe the meat with a damp cloth, trim and cut it into even-sized
cubes. Sprinkle with salt and leave for i hour. Cut the butter into
small pieces and put these at the bottom of the casserole. Add the
cubed meat and bury the onion in it. Cover the casserole tightly
and cook over a very low heat for 1 hour, shaking it from time to
time to prevent the meat sticking. The lid should not be raised until
the meat has been cooking for 1 hour. Test to see whether it is
tender; if not, continue cooking, still firmly covered, for another
30 minutes. Serve the meat with its sauce on slices of toasted
bread.
Serves 6.
