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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

Recipe for the Roast of Kings. Take half a lamb with its breast, sprinkle it with three dirham of pepper and as much of caraway, three spoonfuls of water and a stalk of fennel, two spoonfuls of oil and as much of murri, some Chinese cinnamon, some rubbed thyme, four beaten eggs and sufficient salt. Put the lid on the pot and send it to the oven, and when it is done and browned, present it and it has an extremely good aroma.