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Boning the leg of lamb, coarsely chop half of the pulp with a knife and save the rest for another preparation.

Crush the bones and toast them in the oven, then put them in a saucepan covered with water and boil them uncovered for about half an hour. The liquid must be reduced to about one third of the initial volume and collected, draining the bones well, using a sieve or colander: in this way you will obtain a brown lamb base which will serve to flavor the sauce.

Chop the onion, a clove of garlic and make them “welding” very gently in a large pan with a drizzle of oil; add the chopped lamb pulp and brown over high heat.

Deglaze with half a glass of wine, add salt, pepe, a sprig of thyme and four juniper berries.

After 5 about minutes, drop the pasta.

After others 5 about minutes, add the brown stock to the lamb sauce, still a sprig of thyme and dried plums cut into small pieces.

Drain pasta, withdraw it a couple of minutes before the time suggested on the package and pass it in a pan to make it jump over high heat together with the sauce. Serve steaming hot.