Cut the lamb into 2-1/2-inch pieces. Season with salt and pepper. 

In a large, heavy sauté pan over medium-high heat, melt the duck fat or heat the oil. Sear the lamb pieces until well browned on all sides.

Remove with a slotted spoon and reserve 

Add the garlic then carrot and onion, lower the heat to medium, and cover the pan

Sweat the vegetables until tender but not browned, for about 6 minutes.

Raise the heat, add the white wine, and boil, scraping up any browned bits with a wooden spoon, until the liquid is reduced by half. 

Add the reserved lamb and any juices, the tomatoes, herb bouquet, garlic, and broth or stock.

Stock should be at a level slightly below the large lamb pieces to insure braising rather than boiling.

Bring mixture to a boil and then reduce the heat and simmer, covered, until the lamb is tender, about 1 hour, skimming off froth as needed Discard the herb bouquet and serve

If for Cassoulet:

Remove the lamb, shred, and reserve until it’s time to assemble the cassoulet

Capture remaining ingredients with a sieve and add to the paste from frying the Toulouse garlic sausages for addition to beans.

Save the remaining juice and add to the reduced stock from ham hocks to use in baking the Cassoulet . If too thin boil it down until coats a spoon although making sure it does not get too salty in the process

Can be prepared 3 days in advance