Directions

1. Heat a heavy based pot over medium heat.
2. Tie the meat to keep it neat and together.
3. Add the bacon rind to the pot, then add the onion and reduce the heat to low. Sauté until the onion is soft.
4. Remove the onion from the pot and set aside.
5. Increase the heat to medium and add the lamb to the pot. Brown on all sides.
6. Return the onion to the pan together with all of the other ingredients.  Season with salt and pepper and bring to the boil.
7. Reduce heat to as low as possible – barely simmering.
8. Cover the contents with a cartouche, place the lid on, and leave to cook for approximately 3 hours – until almost falling apart.
9. Remove the meat from the pot, put it on a plate and cover with foil to keep it warm.
10. Remove the bacon scraps from the sauce and discard.
11. Increase the heat to medium and continue to cook the sauce until it thickens slightly.
12. Serve thick slices of the lamb with the sauce, two potato mash and steamed greens.