|Lean lamb||2 Pound, cubed (1 kilogram)|
|Streaky bacon||6 Ounce, chopped (175 gram)|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Mushrooms||6 Ounce, sliced (175 gram)|
|Chicken stock||10 Fluid Ounce (300 milliliter)|
|Dry white wine||10 Fluid Ounce (300 milliliter)|
|Cooking oil||30 Milliliter (2 tablespoons)|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 , chopped|
|Chopped fresh parsley||15 Milliliter (1 tablespoon)|
|Finely grated orange rind||15 Milliliter (1 tablespoon)|
Mix all the marinade ingredients together.
Add the lamb cubes and leave to marinate at room temperature for 8 hours or overnight.
Remove the cubes from the marinade and dry.
Reserve the marinade.
Arrange about one-third of the bacon on the bottom of a deep flameproof casserole.
Cover with half the lamb cubes and vegetables.
Continue to make layers until the ingredients are finished.
Pour over the stock and reserved marinade.
Bring to the boil, cover and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 3 hours, or until the lamb is tender.