Syrne

Cut the tail fat into thin slices and lay them on the bottom of a cold cauldron. Pat the lamb dry, cut into large chunks, season with salt and pepper, then place it on top of the fat.

Cut the onion into half-rings, finely chop the herbs and mix them together. Spread the onion and herbs over the lamb.

Cut the carrot into thick half-rings and the bell pepper into large chunks. Add them to the cauldron along with the allspice and bay leaves.

Peel the garlic but leave the cloves whole, and place them on top. Cover everything with cabbage leaves, seal the cauldron tightly with the lid and braise in the oven at 110°C for 3–4 hours, without adding any water.

Peel the potatoes, cut them in half and make a shallow cut on each side. Melt a little of the fat from the cauldron in a frying pan and fry the potatoes until golden brown.

Take out the cauldron and remove the cabbage leaves. Transfer the potatoes inside, gently mix them with the juices and leave covered for 5 minutes.

Arrange the syrne on a large platter: first the vegetables and potatoes, then the lamb on top; pour over the juices from the cauldron and serve hot.