Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    lamb shoulder -- boned and rolled
   2      tablespoons   lard
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           water
   8      medium        potatoes -- peeled and sliced
   1      medium        onion -- thinly sliced
   2      tablespoons   butter
   1      tablespoon    chopped parsley

Preparation:

Grease large baking dish with 1 tablespoon lard. In large, heavy skillet or saucepan, heat remaining lard. Add meat and cook for 10 minutes, or until meat is browned on all sides. Season with salt and pepper. Remove meat to baking dish. Add water to pan and bring to boil. Meanwhile, surround meat with potatoes and onions. Pour liquid from pan over potatoes and onions, and dot with butter. Bake at 400F for 1 hour, basting occasionally. For serving: Cut meat into thin slices and arrange slices in center of baking dish. Sprinkle with parsley. Serve hot. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin