1 kg and a half of suckling lamb
800 gm of small whole peeled potatoes
1 dl of oil
1 spoonful of flour
1 bunch of herbs
1/4 of a litre of milk whole peppercorns clove
1 garlic clove
2 spoonfuls of vinegar
1/2 dl of white wine parsley
Salt

Chop the lamb into equal sized pieces, that are not very big, salt and prepare the following mixture:pepper, clove and crushed garlic and dilute it all with the white wine. Allow the lamb to marinade in it overnight. Heat the oil in a casserole dish, and when it is hot add the lamb and reduce the heat. Add the small bunch of herbs and cover the casserole dish, when the heat has toughened the meat, sprinkle with flour and add the potatoes, allowing to cook slowly. When the sauce has been absorbed, add the milk and stir well, sprinkling with the chopped parsley. Sprinkle with salt and when the vegetables are cooked, remove from the heat.

Serve in the same casserole dish.