Carneiro Transmontano (lamb from over the Hills) Portugal

Rub the lamb all over with salt and then with lard. Put on a rack in shallow roasting pan and add the white wine, bouillon, and the onion. Bake in preheated slow oven (325 deg F.) for about 2 1/2 hours, basting frequently with the drippings in the pan and adding more lard if necessary. When the meat is tender, remove from oven and brush with the eggs. Sprinkle with bread crumbs. Return to the oven to brown lightly. Makes 8-10 servings. Note: This dish is usually served cold, but it may also be served hot.