Instructions: This succulent lamb dish, which makes an impressive special-occasion meal, was created by Dublin chef Neil McFadden. The lamb is braised in stock with a good dash of Irish whiskey, wrapped in bacon slices, then encased in a buttermilk dough.

Lamb:
2 tablespoons vegetable oil
1 3- to 4-pound boneless shoulder of lamb, rolled and tied 1 carrot, peeled and sliced
1 onion, sliced
1 rib celery, sliced
1 1/4 to 1 1/2 cups lamb stock or canned low-sodium chicken broth 2 tablespoons Irish whiskey
10 slices bacon, preferably Irish bacon

Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 package active dry yeast (1 teaspoon)

1 tablespoon vegetable oil
1/4 cup boiling water
1/2 cup buttermilk
Egg wash (1 egg mixed with 1 1/2 tablespoons cold water)

2 tablespoons sesame seeds
Salt, freshly ground pepper

To make lamb: Heat oil in Dutch oven or flameproof casserole over medium heat. Add lamb and brown on all sides, about 10 minutes. Transfer to plate. Add carrot, onion and celery to pan to make a "bed" for the lamb. Return meat to casserole and add enough stock to come about two-thirds of way up the meat. Add whiskey. Reduce heat to simmer, cover and cook until meat is tender, about 2 hours. Transfer lamb to plate and let cool. Set aside.

Let cooking liquid stand 10 minutes, then skim off fat. Strain and set aside.

When lamb has cooled, remove string and wrap meat in bacon. Secure with toothpicks. Lightly grease baking sheet large enough to hold meat.

To make dough: Combine flour, salt and yeast in large bowl. Mix together oil, boiling water and buttermilk. Add to dry ingredients and mix well.

On lightly floured surface, knead until smooth, elastic dough is formed, about 5 minutes. (A little extra flour or liquid can be added, if necessary.)

Roll dough out to a size big enough to wrap around meat. Place meat in center and roll dough around it. Pinch edges to seal.

Place wrapped meat seam side down on prepared baking sheet and set aside until dough has puffed up to twice its size, 10 to 15 minutes. Brush egg wash over dough and sprinkle with sesame seeds.

Preheat oven to 400 degrees. Bake for 15 minutes, then reduce heat to 325 degrees and bake until dough is golden brown, about 30 minutes. Remove from oven.

Boil reserved cooking liquid over medium-high heat until reduced by half.

Season with salt and pepper to taste.

To serve, cut 1 thick slice per serving and spoon 1 tablespoon reduced cooking liquid over top. Pass rest in serving dish.

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