Breast of Lamb with Celery

• Boned breast of lamb, about 4 lb (2 kg)
• 6 thick slices of

Cover the bottom of a large, heavy saucepan with 4 of the bacon rashers, each cut across into 3 pieces. Put half the onions and carrots on this and then lay the lamb on top. Cover with the rest of the onions and carrots and add thyme, parsley and mace to taste. Put the remaining bacon over the top. Add the stock. Cover and simmer for 2 hours. At the end of 1 hour bring a saucepan of salted wate