• 2½ lb (1¼ k.) fillet end of leg of lamb
• 2 onions

First cut the lamb into large oblong pieces, ten or twelve. Trim them well, removing all skin and fat. Cut the bacon into the same number of pieces, chop parsley and garlic together finely, roll the pieces of bacon in this, make a slit in each piece of mutton and push a piece of parsleyed bacon into it. Put the prepared meat, sprinkled with salt and pepper, in a casserole and pour the wine over