Cuz

• 100 g mutton fat
• 1.6 kg mutton on the bone, preferably from the foreparts, cut by the butcher into pieces of around 80 g each
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Cut the mutton fat into strips and arrange in the bottom of a heavy saucepan. Put the mutton on top with the sage leaves, juniper berries, cloves and salt. Add a little water and cook very slowly, for 3–4 hours (the cooking time will vary depending on the animal’s age; ask your butcher’s advice). Stir as little as possible to avoid breaking the pieces of meat.

Serve with polenta and a g