Put the lamb in an earthenware casserole—this is one of the special features of the dish—with butter, the bayleaf, and a seasoning of salt and pepper. Put in the oven, baste and turn the meat occasionally and, when it begins to brown, add the white wine and simmer gently, basting frequently till the meat is done. The time varies according to the choice of the cut. Ten minutes or so before serving, fry the pimientos, the garlic and chopped parsley, pour all the sauce from the casserole over them, removing the bayleaf, stir well for a few minutes, and pour all back over the meat. Serve in the casserole in which it was cooked.
Cooked vegetables are usually served with this, such as French beans, aubergines, potatoes, etc.