25 g (1 oz) lard
450 g (1 lb) onions, skinned and sliced
225 g (8 oz) streaky salt pork, rinded and cut into strips
225 g (8 oz) lean shoulder lamb, cut into strips
600 ml (1 pint) bone stock
225 g (8 oz) dried haricot beans, soaked overnight and drained
1 bay leaf
1 garlic clove, skinned and crushed
100 g (4 oz) garlic sausage, sliced
15 ml (1 tbsp) fresh chopped winter savory
salt and freshly ground pepper