Marinated lamb

Preparation:

Preparation: Rub 1 leg of lamb weighing 1500 g with salt. Boil 250ml of water with 2 tablespoons of vinegar, 2 bay leaves, 2 sliced onions, 4 peppercorns, 1 sprig of parsley and 1/2 teaspoon of thyme and pour it over the meat. Marinate for 12 hours, turning often. Remove the meat from the marinade, dry it and brown it for 20 minutes with 30 g of lard. Wet with the marinade and add 200 g of peeled tomatoes and 3 fresh tomatoes. Cover and cook for 1 hour.