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1. Preheat the oven to 500°F. Fry the diced pork fat in a heavy 10- to 12-inch skillet over high heat, stirring frequently, until the dice are crisp and brown. Remove them with a slotted spoon and discard them. In the fat remaining in the skillet, brown the lamb, 4 or 5 chunks at a time.
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2. As the chunks become golden brown on all sides, transfer them to a heavy 2½-to 3-quart flameproof casserole. Then pour off all but a thin film of fat from the skillet and set the pan aside; it will be used again.
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3. Sprinkle the lamb with salt and a few grindings of pepper, and add the flour, tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasoning and flour.
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4. Place the casserole in the upper third of the oven and brown the lamb uncovered, turning it 2 or 3 times, for about 10 minutes, or until no trace of gummy flour remains and the chunks are lightly crusted. Remove the casserole from the oven, and reduce the oven heat to 350°F.
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5. In the fat remaining in the skillet, cook the garlic over moderate heat, stirring constantly for 1 minute. Pour in the wine and boil briskly until it is reduced ro ¼ cup.
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6. Scrape in any browned bits clinging to the bottom and sides of the skillet. Stir in the stock and bring to a boil, then pour the entire contents of the skillet over the chunks of lamb in the casserole.
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7. Bring the casserole to a boil on top of the stove. Add the bay leaf, cover the casserole and cook in the middle of the oven for 1½ hours, or until the lamb is tender when pierced with the tip of a sharp knife.
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8. With a slotted spoon, transfer the lamb to a deep, heated platter, and cover it lightly with aluminum foil to keep it warm. Strain the braising stock from the casserole through a fine sieve into a small saucepan.
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9. Let the stock settle for a minute or so, then skim the fat from the surface. In a small bowl, beat the egg yolks and lemon juice together with a whisk, and stir in 2 tablespoons of the hot stock.
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10. Add 2 more tablespoons of stock, stirring constantly, then whisk the now warmed egg-yolk-and-lemon mixture into the stock remaining in the pan.
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11. Over moderate heat, bring this sauce to a boil, stirring constantly, and cook it for 30 seconds, or until it is thick enough to coat the wires of the whisk lightly.
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12. Taste for seasoning. Pour the sauce over the lamb, sprinkle with parsley and serve.
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