Roast lamb

2 kg leg of lamb or renal portion

1 onion

1 parsley root

1 garlic

salt, pepper, bay leaf

1 Art. l. fat

A piece of lamb rub with salt, pepper, pierce in several places with a sharp knife and put holes in garlic cloves. Cooked piece to put on a heated frying pan and fry on all sides until brown. Add boiling water, onion, parsley, bay leaf and cook until tender, constantly topping up. Serve with boiled potatoes and sweet and sour cabbage.