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Pre-heat the oven to 160c.
Clean and cut the lamb into approximately 5cm small pieces and place into a deep-sided braising tray.
Scatter with the tomatoes, onion, parsley, sage, rosemary, chilli salt and pepper. Cut the garlic pieces into quarters and add to the tray.
Pour on the olive oil, wine and water. Pick up each piece of lamb massage the flavours of the herbs, oil and wine into the meat.
Sprinkle with the breadcrumbs and the Parmigiano, allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasting it forms a nice crust.
Place in the oven for 1 hour and 45 mins on 160 degrees until the lamb is tender and cooked and the lamb is golden and gratinated on top.
Remove from the oven and place in a serving dish with deep sides pouring the juices over the top of the lamb, or you could just serve as is straight out of the oven.