1 large carrot, peeled and finely chopped
2 celery sticks, finely chopped
1 large strip of pared lemon zest
1 onion, finely chopped
2 sprigs fresh rosemary
1 large sprig fresh thyme
4 tbsp capers, drained, half roughly chopped and half left whole
300ml/½ pint chicken stock
1 tbsp plain flour
300²µ/10½´Ç³ú plain flour, plus extra for dusting
2 bay leaves
salt and freshly ground black pepper
1 tbsp mustard powder
3–4 tbsp olive oil
75²µ/2â…”o³ú butter, chilled and diced
1 free-range egg, beaten
75²µ/2â…”o³ú lard, chilled and diced (or another 75²µ/2â…”o³ú butter)
1kg/2lb 4oz lamb shoulder, trimmed of fat and diced
100ml/3½fl oz dry white wine