Chop lamb carcass into pieces and remove large bones. Cut meat into 200-250 g pieces, season with salt, and leave in a cool place for 7-8 hours. Rinse meat and cook it in water until half-done, then remove remaining bones.
Finish cooking lamb by poaching it in lamb tail fat.
Tightly pack cooked meat in a clay pot, cover with melted lamb tail fat. Tyal is now ready for storage. As tyal is consumed it is important to add more melted lamb fat tail — to keep meat covered with a fairly thick layer of it. If, while tyal is stored, cracks appear on top of the fat it indicates that the meat has spoiled.
Tyal can be served hot or cold, it can also be used in other dishes. Tyal can be cooked with lamb or beef.
Thoroughly was whole carcass of a young lamb, rub it inside and outside with salt and leave for 20 minutes (It is recommended to feed young lamb with salt about 8-10 hours before slaughter — this will improve the taste of meat.) Make a cut in the neck area all the way to the bone, and with a help of stainless steel wire tie front legs to the neck to insure that during cooking the neck will not deform and that melted fat would drip into a drip pan.
Rub outside of the carcass with lamb tail fat and season it with salt, season inside with salt and pepper.
Thread metal rod through the shanks of rear legs and affix lamb to the rod with a help of a wire threaded through the joints of rear legs. Set a rack in a middle of tonir (oven similar to Indian tandoor or Uzbek tandir), set a metal bowl on top of the rack, put cracked wheat into the bowl and add twice as much water. Hang lamb over the bowl. Tightly cover tonir and seal the edges of the cover with wet clay to prevent any steam from escaping. Cook for 3-4 hours.
Cut cooked lamb into pieces, then set it on a serving plate in a shape of the whole lamb. Serve pilaf, fresh tomatoes, sweet bell peppers, scallions on a side.