The mutton jelly is prepared especially in autumn when the sheep are fatter.
The mutton fat is cut into a pot then they add meat, garlic, onion and a bit of salt and leave everything to cook. Once cooked, they take the pot from the fire and leave it to cool off. As soon as it has cooled off (and hardened a bit) the mixture is taken out of the pot like a polenta and it may be served either warm or cold.