Abbacchio Alla Cacciatore

Directions

1. 1
   The lamb should be a combination of leg, shoulder, ribs and kidneys.
2. 2
   Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
3. 3
   Saute 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer.
4. 4
   After saute remove the garlic then add the lamb. Turn and brown evenly.
5. 5
   While browning wash and fillet the anchovies.
6. 6
   Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
7. 7
   Pour this into 3/4 cup vinegar, mixing well.
8. 8
   When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt.
9. 9
   Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes
10. 10
    Preheat a platter and place lamb with cooking juice on it.
11. 11
    Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.