Spices for the lamb you can take on your taste, I have a mix of Cyprus, Svetulya Svetttttt treated. A lot of coriander, peppers, thyme, rosemary, garlic. Great mix!

To do, in fact, almost nothing. Mutton wash and dry. Meat should be slices with a thickness of about two fingers. This time I have the front part with the neck and ribs, just so chopped these chunks. It is good to intersperse the meat with spices and RUB them into the meat. I'm not salted. Put the meat in a thick-walled shape, the top spread the onion, cut into large slices along the onions and pour a mixture of soy sauce, pomegranate juice and water. Add sugar to taste, depending on the acid juice.

Cover the form with foil, not too carefully podrachivaya edges so that air could circulate. Put in oven preheated to 90 degrees and bake for 3-4 hours, occasionally basting with juice from the bottom of the form. The time depends on the age of the lamb. Ready to define the puncture, the knife should enter the flesh easily. Remove the foil and hold it without it at a temperature of 150 degrees for 10 minutes. Then give the meat a little rest under foil for about 15 minutes, and serve.

Garnish a baked good or baked without oil potato. Add a tasty garnish and baked eggplant.