Another Kind of Lamb Breast

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Another Kind of Lamb Breast. Get the breast of a plump lamb, pierce it between the meat and the ribs, so that the hand and fingers can fit in; then get a large handful each of peeled almonds and hazelnuts, and a dirham each of Chinese cinnamon, lavender, cloves, saffron and pepper, and a little salt; pound all this and mix it with breadcrumbs and knead it with oil, and knead until it thickens and can be used as a stuffing. When it is stuffed, sew up the breast with clean gut and hang it in a tannur, and set under it an earthen pot into which what melts from the breast can drip, and when it is done take it out.

Other versions of this recipe:

Another Extraordinarily Good Lamb Breast (An Anonymous Andalusian Cookbook)

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