Order a rolled loin of lamb from your butcher. Lard roast with thin strips of bacon.
Melt butter in a thick-bottomed cocotte or casserole just large enough to hold lamb; add sliced carrots and onions; simmer, stirring, until onion is transparent. Add meat, and season to taste with salt and freshly ground black pepper; sauté lamb until golden on all sides. Transfer casserole to a