Kabyrga

• 1.25-1.75 kg (2½-3½ lb) whole breast of lamb
• salt
• 1

Remove the bones from the lamb, leaving only 3-4 cm (1-1½ in) at the brisket side, then beat the meat a bit with a meat mallet, and rub with a mixture of salt, pepper and chopped garlic; roll up and tie wi