Lamb in Salt

Preparation:

Preparation: Cut the lamb meat into chunks, rub it with coarse salt and arrange it in an earthenware pot. Add the juniper berries, the peppercorns, a few bay leaves, the sprig of thyme and all the coarse salt, so that the meat is completely covered in it. Close the container with a wooden tablet, superimpose a weight and leave the meat to marinate for a week in a cool place, stirring occasionally. After the indicated time, replace the tablet with a lid and keep in a dark and cool place for no more than two months. At the time of use, leave the meat to soak in a bowl full of water overnight, then drain, dry and cook it following the chosen recipe.