This is one of the oldest recipes still current in southern Italy, and comes from Puglia, an area famous for its sheep trails. These run the length of the region, from the Abruzzi to Lecce. The container in which the lamb is cooked is quite important if you want the dish to be really authentic. In Puglia they traditionally use a deep, copper pot with a narrow mouth to retain maximum flavour, but any deep casserole or even an ovenproof tagine will work well.
The taste of bay leaves is very prominent; it is intended to be so in this dish. For a less pungent flavour, use fewer leaves.
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