Roast Lamb

Take a skinned lamb, clean the inside, as in the preceding; gather the innards, after cleaning, cover [literally, "bend"] them with grease and wrap up in fine gut; then stuff the inside of the lamb with small birds and starlings, fried and stuffed as was explained before; sew it up, put in a tajine large enough to hold it and pour on it the sauce, according to the preceding, with cilantro juice and oil; put it in the oven and leave it until it is done, take it out and present it.