Notes to the recipe: The secrets for a good result are: at first a good meat. The beast must be young! For this recipe we do not suggest the milk lamb, as too little, but the mutton. Then we suggest to eat it in spring and summer, when the sheep eat the fresh grass and the meats are tender and perfumed. Now the sheep smell: if the meat is good this kind of smell should be light, a good marinade will remove the smell of lamb perfectly.