Braise the lamb in hot oil on all sides.
Season the lamb with salt, pepper and Vegeta Mediterranean, add honey and cook to caramelize. Carefully add a little water and white wine. Transfer the lamb and juices into a baking tin, cover with tin foil and bake at 200°C for about 90 to 120 minutes.
When the lamb is soft, remove the foil, drain excess fat and add sliced lemon and pine nuts.
Serve with sauerkraut sautéed soft with fried bacon cubes and minced garlic.
Serve the lamb with baking juices and sauerkraut.
Rinse and pat-dry the lamb before using. You can also rub in some garlic and lemon to reduce the typical smell of lamb if you are not fond of it.
Baste the lamb with a little water during baking as needed.