Arrosto di pecora - Roast lamb

Ingredients (6-8servings)

lamb (leg and ribs) 2kg
Rosemary 4 sprigs
Garlic 4 cloves
lard 50g
Olive oil
Vinegar
Salt & pepper

Directions

1. Incise several points of the lamb with a thin knife, then fill each cut with 1 / 4 clove of garlic and a sprig of rosemary.
2. leave the lamb for 2 hours in a marinade made with plenty of oil, a little good vinegar, salt and pepper. (turn the meat occasionally to get a taste).
3. Take away the lamb from the marinade, place in hot oven (180 °) for about an hour, until it will be well browned on all sides.