Put 1 kg of lamb ribs, 1 kg of lamb chops, and 2 kg of lamb leg in a clay pot and marinate a few hours earlier before baking with salt, pepper, and butter and refrigerate. Remove it from the refrigerator 30 before placing it in the oven and top up with 1.5 cups of white wine, 2 cups of water, or keep the liquid slightly below half the pot. Put in a cold oven and bake at 180 degrees Celsius for 1.5 hours and 150 degrees for another 2.5 or 3 hours. The meat is ready when the oven starts to taste very tasty, sometime after 3 am. When you open the lid of the clay pot, there should be no liquid but fat. If necessary, bake it for another 30 minutes without a lid.
Boil 3 kg of fresh small potatoes in salted water. When the potatoes are ready, strain it out of the water and dry it. In a pan, put 100 g of oil with a pinch of salt to warm. Then add 5 sliced garlic slices, potatoes and half a dash of fresh dill and rosemary. Everything is ready in 7-8 minutes.
When serving, garnish with fresh rosemary and season with some of the fat.