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Medium
Published 1963
Cut mutton into 2½-inch cubes; lard each piece with thin strips of pork fat and green bacon and place in a large bowl or earthenware casserole with sliced onions and carrots, a bouquet garni, salt and freshly-ground black pepper and red wine. Marinate meat in this mixture for 5 or 6 hours, stirring occasionally.
Remove lamb from marinade; drain. Heat olive oil in a frying pan; sa