Cut the baby lamb in equal pieces, each about 2 oz. Rinse them to remove bone splinters and dry thoroughly. Sauté 2 cloves of garlic in 4 tbs. oil and lard in a saucepan large enough to contain all the pieces of lamb in a single layer. Discard the garlic. Add the pieces of lamb, turning the meat until all sides are evenly browned.
In the meantime, wash and fillet the anchovies. Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.. Pour the resulting mixture into 3/4 cup vinegar, mixing well. When the meat is browned, add pepper and a small amount of salt (remember that the anchovies are salty) moistening first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 mins.
When the baby lamb is ready, arrange the meat in a pre-heated serving platter together with its cooking juices and serve.
