Melt the lard in a flameproof casserole. Flour the lamb cubes. Add the lamb to the lard and sautÄ without burning the fat. Add the wine, sliced onions, the bouquet garni, salt, pepper and a pinch of ground nutmeg, cover. When it reaches a boil, lower the heat and simmer for about 45 minutes. In the meantime, boil the vegetables in boiling salted water until they are just cooked. The carrots take the longest to cook. Drain them and add them to the rago₧t and continue simmering, covered for 30 minutes. Serve steamed potatoes with the rago₧t.
