There is much good lamb raised on the sea-facing slopes of the region where this recipe originates, the Marches on the central Adriatic. The lamb cubes should be cut with some bones in. They are cooked with garlic, rosemary, and white wine, the last possibly the Marches’ own Verdicchio. The long, slow cooking makes the meat very tender and loosens it from the bones that, by that time, will have contributed their valuable portion of flavor.