Breaded Lamb Fingers Saint Germain

• 2-2½ pounds breast of lamb
• 1 Spanish onion, quartered
• 4 large carrots, quartere

Poach lamb with Spanish onion and carrots in well-flavoured veal or chicken stock until tender - 1½ to 2 hours.

Carefully pull out the bones and place the meat on a flat dish; top with another dish and weight it lightly. When cold, cut meat into thin strips about 1½ inches wide. Trim strips nea