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lamb Roast With Its Skin

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

Lamb Roast with Its Skin. Take a plump ram and take out what is in it, as is is, in its skin, through a narrow place, and put it in a tub or kettle, pour boiling water on it, and pull out [Huici Miranda's plausible guess: the verb sumika is unknown] the wool so that none of it remains in the skin; then get what was taken from inside it, clean it and make of it a stuffing and cook with spices, oil and a bit of murri naqî' and return it into the inside of the ram, after beating it with egg and spices and whatever you wish. Sew up the belly and the neck and any other openings so that no place remains for the fat to run out; place it in the tannur and leave it until it is done; then take it out and cut it in pieces with a sharp knife and sprinkle it with ground salt, pepper, and cinnamon.


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