In a frying pan soften the onions in a tablespoonful of the goose or duck fat. In another large open pan brown the lamb and its ‘handle’ on all sides in the rest of the fat.
Into a large casserole with a tight fitting lid, put the lamb and the ‘handle’, the onions, garlic and seasonings. Add the trotter, wine, stock and bouquet garni. Allow to bubble fiercely for five minutes over a hig