Take a head of garlic and peel it clove by clove; then crush the garlic and season it with salt, pepper, allspice, and cinnamon. Pierce a leg of lamb or veal or other meat by driving the point of a sharp knife into the flesh, then stud it with the garlic and put it in the pot with a cup of ghee over a low fire for two hours, turning the meat repeatedly until it is done and lightly browned. Then set the meat aside, add to the ghee in the pot two spoonfuls of flour and a little water, salt, and lemon juice, and boil the sauce until it thickens. Then serve the roast hot with the sauce and boiled or fried potatoes, or with potato purée. Tip: You may tie the roast with string before cooking it.

After the fried roast has browned, add to it a cup of vinegar and a quarter of a cup of wine; then cover it with water and boil it with the water until it reduces and about a cup and a half of broth remains. Then lift the roast out of the broth, thicken the broth with flour, and serve it hot. Tips: 1 — You can also make pork roast in this way, or venison. 2 — You can chill the roast, so that it cuts easily into thin slices, and serve some of them with a few boiled vegetables or a salad, etc.

Prepare the roast as explained in the recipe for the fried roast. Then put it in a pot with an onion and two tomatoes, and turn it for two hours over a gentle fire until it is done. Then lift it out of the ghee and add to the ghee two cups of water and half a cup of vinegar or wine or the juice of a lemon; let the broth boil, then strain it and thicken it with a little flour, and serve with fluffed rice or potato purée or peas.

Take five cloves of garlic and peel them, then stud them into the meat (meat from a leg of lamb or veal). Then put the meat with two uqiyyas of butter over a low fire for an hour; after that cover it with water and leave it on the fire until it is done and a little broth remains. Then set the roast aside and thicken the broth (sauce) with two-thirds of a cup of milk or half a cup of cream, and serve with potatoes.

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