Debone and slice the suckling lamb into pieces of around four centimetres, salt and dust with flour.
Sear the slices of suckling lamb in a saucepan with ½ l of oil and set them aside.
Add the julienned onion and leeks and the whole crushed garlic to the same oil and sauté them.
Then add the rest of the oil, the vinegar, the carrots, the peppercorns, the gherkin and a bouquet garni made of the bay leaf and herbs.
Cook for around 5 min and add the suckling lamb and the white wine. Add salt as necessary and cook for around 45 min on medium heat.
Let it cool and sit.
Serve on a bed of lettuce and decorate with the carrot, gherkins, radishes and a sprig of fresh thyme and rosemary. Cover in the marinade.
For 2 kg boneless suckling lamb