To prepare the cleaned and scraped panadas and the fatty parts of the meat; cut it into small pieces, put it in a bowl and sprinkle it with a mixture of parsley leaves, peeled, and a clove of garlic. Add salt and pepper and leave the freshly prepared meat to marinate. Meanwhile, prepare the dough: place the flour, lard and lots of warm, salted water in the kneading machine (or in a bowl, if you do not have it). Ready, let it rest for about an hour, then roll it out to 3 mm on the floured pastry board. Make 20 disks of Ø 12 and 20 cm of Ø 6 cm. Cut the bacon into small cubes and divide half of them between the larger disks. Add a little marinated lamb and the rest of the lard. Cover with the smaller disk and lift the edges of the lower one, pinching and pressing the paste to weld the two parts. Place the panadas obtained on the oven plate lightly greased with a little lard, then cook them for about 45 '.
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