Salt the meat slices in advance and leave it to stand for half an hour so that the salt penetrates into the meat.
Brown the meat in the fat in batches in a large frying pan. Once the pieces are beautifully fried on both sides, put them in a large pot.
Wash persiljeroten and the parsnip and slice them coarsely. Scale rödlökarna and cut them again transversely, so that it becomes four hearty slices. Scale a lot solovitlök. Put all the vegetables in the pot.
preheat the oven to 150 degrees (140 hot air). Pour the broth and water in the pot. Add all the spices. Take one of the oranges and squeeze down the juice in the pot. Put the lids on the pan and place in the oven. Let stand for 1 ½ hours. Then check the meat every fifteen minutes. Take it out when it starts to feel tender.
Cut away the shell on the second orange and cut the flesh into slices. Put it down in the pot. Season to taste and serve as it is with the deep plates and knife and fork and spoon to the broth.
the Pot gets even sweeter if allowed to cool (set it preferably outdoors if possible) over night. Then everything becomes juicier. If you just get a hold of the thick leg of lamb takes the cooking rather 3 hours.
