Easter Lamb Pie from Ragusa

This is a very special Easter dish from Ragusa, my native city. Don’t be put off by a meat pie that has bones. Instead, think of it as a lamb stew, which would normally have bones, except that in the ’mpanata, the meat is encased in bread dough. Because it cooks slowly and cools encased in crust, it is the most delicious lamb you’ve ever tasted. The ’mpanata can be made with boned and cubed leg of lamb, but it will not be as succulent. The filling needs to sit overnight, so st