Lamb Casserole (Abruzzo)

Meat

Ingredients

Tender young lamb - 3 - 3 1/2 pounds

Salt

Butter - 4 tbsps

Onion - 1

Slices of toasted bread

Wipe the meat with a damp cloth, trim and cut it into even-sized cubes. Sprinkle with salt and leave for 1 hour. Cut the butter into small pieces and put these at the bottom of the casserole. Add the cubed meat and bury the onion in it. Cover the casserole tightly and cook over a very low heat for 1 hour, shaking it from time to time to prevent the meat sticking. The lid should be raised until the meat has been cooking for 1 hour. Test to see whether it is tender; if not, continue cooking, still firmly covered, for another 30 minutes. Serve the meat with its sauce on slices of toasted bread.

Serves 6