1 lamb, 6 cloves of garlic, 2 bay leaves, 1.5 tablespoons of paprika, 1 sprig of parsley, 3 small piri-piri pods,
coarse salt q.b., 0.75 dl white wine, 1 dl olive oil, 1.5 tablespoon lard.
Once cleaned, tear the lamb apart. Then scrape it with a potato made with crushed garlic, coarse salt, paprika, bay leaf, olive oil and lard, add the parsley and drizzle with wine. The lamb should be seasoned from one day to the next or at least 3 to 4 hours. Put it on a clay pan and bake in a wood oven. You should water the lamb with the sauce accumulated in the baking dish and, if not, use the wine left over from the seasoning. It should be served with baked potatoes.