In a cast iron pan, make a bottom of oil and put all the spices, rosemary and onion, heat and add the lamb, brown well and add half a cup of hot water, cover and cook over low heat for about an hour, stirring occasionally. Take the meat, bone it and cut it into small pieces. Remove the spices and herbs and filter the cooking base. Put a little oil in the same pot, fry a clove of garlic, remove it and add the meat in pieces, add the white wine and let the alcohol evaporate, add the cooking sauce and add the concentrate, add salt and cook for another 15-20 minutes, always on low heat. For artichokes: remove the hardest leaves and cut from the stem to the upper leaves with a knife, wash, slice and put in water acidulated with lemon. In a pan, make a base with a little oil and fry the garlic, add the artichokes, season with salt, add a ladle of hot water, cover and cook over medium heat until they become soft. Cut the eggs and the sliced mozzarella. Cook the pasta in plenty of salted water and drain it al dente, I cooked it for about 2/3 of the time reported on the package. Dissolve the saffron in a little cooking water, drain the pasta and dress it with a knob of butter, saffron and a spoonful of pecorino cheese and add 2/3 of the lamb ragout. Grease a pan with a little butter, make a first layer with half of the ziti, overlap half the mozzarella, half the artichokes, the eggs, the remaining artichokes and the remaining mozzarella, close with the rest of the pasta, finish with the sauce of lamb, other pecorino cheese and some curls of butter on the surface. Cook, covered with aluminum foil, at 200 C for about 20 minutes, uncover the pan halfway through cooking. Grind the last minute with the grill. Let it stand for a few minutes and serve.