After being sealed off from the outside world for decades and experiencing a mass exodus, Albania is leaning into its ...

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Cut the lamb into four serving pieces. Sprinkle each piece with salt and pepper. Bake the lamb in a moderately-heated oven with half the butter. Baste the meat with its gravy occasionally.

Transfer to a 3 litre/5¼ pint earthenware or other ovenproof dish. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat.