A classic pot stew from Bergen. Delicious, tasty and traditional.
Use a large, deep, ovenproof dish with a lid. You can also use a plate as a lid.
Place the lamb meat in the dish with peppercorn, allspice, mustard seeds, whole cloves, a little bit of salt and bay leaves in between the layers. Fill up with fresh water until it just barely covers the meat. Cover with a lid and let it slow cook in the oven at 175-195°F for 24 hours.