The pignata is a Ligurian type of pot (similar to a crock pot): the lid of the pot has to be firmly on in order to not change the balance between temperature, humidity and aroma of the cooked sheep meat that requires and allows such a process.
In this delicious Lucanian recipe, the sheep meat, which is a little fat but exquisite, is flavoured with soprassata (a type of Italian sausage), an unusual “spice” for such use.