Bone the lamb, cut it
into small chunks and put them in a large bowl. Pour over the wine,
add the finely sliced onions, garlic and carrot, the bay leaves, half
of the parsley, the thyme, sage and three tablespoons of oil. Season
with salt and pepper. Keep turning the meat for a long time in this
marinade, then leave it to marinate for at least 24 hours. When it is
time to cook the meat, place in an earthenware pan, 60 grams of
butter in little pieces, 2 tablespoons of oil, the meat dripping from
the marinade and the bacon cut into strips. Season it again with
freshly ground pepper. Add the remaining chopped parsley, then cover
it all with the marinade which has been passed through a colander.
Place the pan on the heat and let the lamb cook for an hour and a
half at a low heat, at first with the lid firmly on, then towards the
end of the cooking time, taking the lid off to let the sauce thicken
Serve it very hot,
in the pot that it has been cooked in.