Trim kidney fat and belly from a <quantity>2.5<unit>kg</unit></quantity> of lamb leg

Cut the joint between hipbone and spine. Mark around the connecting joint with a knife

Chop through joint with a cleaver. Finish the cut with a boning knife to cut in between the joint. Reserve the lamb loin

Feel for the hip bone and cut into and along down to the ball and socket joint. Pull hip bone and cut away from ball and socket joint. Cut through until hip bone is off

Loosen up ball and socket joint and cut along the bone down to the main joint

Find the joint that connects the shank to the leg. Cut into and mark around the joint. Pull back the joint and gently press the knife against the cartilage. Cut off the shank wiggling through the joint

Cut along and around the leg bone to loosen the leg meat

Using your fingers to separate the muscles, cut away the top round

Cut off and pull away the bottom round leaving the knuckle and eye round

Remove skin and gland from bottom round. Reserve trimmings for stock

Trim muscles of fat and tough sinew. Reserve trimmings for stock

Cut tendon on bottom of shank and cut away muscles along the bone

Chop shank bone in large pieces

Chop leg bone in half

Cut tenderloin and fat cap away from spine

Cut loin and fat cap away from spine

Chop spine into large pieces

Remove fat and sinew from loin. Reserve trimmings for stock

Add chopped lamb bones, fat and trimmings to roasting pan

Trim, peel and chop <quantity>1</quantity> onion. Add to lamb bones and trimmings

Slice <quantity>1</quantity> head of garlic in half. Add to lamb bones and trimmings

Season with salt to taste

Cut the leg of lamb meat into large pieces

Transfer meat to roasting pan

Season both sides with salt to taste

Roast the bones, trimmings and lamb meat at <temperature>200<unit>ºC</unit></temperature> for 20m. Roast the meat until golden and the bones and trimmings until the fat melts

Check bones and stir; check meat, flip pieces and roast all for 20m at <temperature>200<unit>ºC</unit></temperature> until deep golden

Remove roasted bones and trimmings from oven and transfer to a medium pot

Remove meat from oven and transfer to pot with lamb bones ensuring the meat goes on top

Add <quantity>2<unit>cups</unit></quantity> of water to pan. Scrape roasted bits and add to pot

Add <quantity>3<unit>cups</unit></quantity> of water to the roasting pan

Heat in oven at <temperature>200<unit>ºC</unit></temperature> for 10m to pick up roasted bits

Scrape pan well and add pan drippings to pot with lamb bones and meat

Add <quantity>1.5<unit>L</unit></quantity> of water and cover

Simmer on medium heat for 2h until meat is tender

Pull meat from stock and reserve

Strain lamb stock into new pot

Simmer on medium heat for 20m to reduce

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour and blend into lamb sauce

Simmer on low heat 10m to thicken

Crack <quantity>5</quantity> eggs and separate yolks

Peel and slice <quantity>7</quantity> garlic cloves in half. Remove germ and cut in large pieces

Temper egg yolks with the hot lamb sauce and mix well

Add <quantity>150<unit>g</unit></quantity> of sheep milk yogurt and blend to incorporate

Add tempered egg yolks and blend to incorporate

Add chopped garlic and blend well to incorporate

Simmer sauce on low heat for 10m to thicken

Add the roasted lamb meat to the sauce to coat completely

Transfer meat and sauce to casserole

Broil the casserole at <temperature>250<unit>ºC</unit></temperature> until golden all over

The Tava Elbasani is ready to serve

Enjoy!!!