2 legs of lamb on the bone, approx. 2 kg
3 cloves of garlic
80g sheeps milk hard cheese, like pecorino
1. Using a small sharp knife make holes in the lamb and fill them with slivers of garlic and small pieces of cheese. Rub thoroughly with salt and pepper.
2. In a large pot heat 3-4 tbsp of olive oil and brown meat from all sides.
3. Lower the heat and let the meat simmer covered for 1.5-2 hours until very tender.
4. Serve with oven-baked potatoes.