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1
Pat the lamb pieces thoroughly dry. Heat the lard or olive oil in a wide, heavy braising pan over a high flame. Add the lamb in a single, uncrowded layer and brown on all sides until a deep golden crust has formed — the surface should be visibly dark amber, not merely coloured, and the pan should sound active and crackling throughout.
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2
Reduce the heat to medium. Add the garlic, rosemary, and sage to the pan. Pour in the white wine and the first measure of white wine vinegar. Allow the wine to bubble up and deglaze the pan, scraping any sediment from the base. Season with salt. Cover and braise over a gentle, steady heat for 45 minutes. The meat is done when it yields cleanly to the point of a knife but still holds its shape and has not begun to fall from the bone.
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3
This is where the dish lives or dies. Remove the pan entirely from the heat and allow it to rest for one minute — the braising liquid must not be at a boil, nor even simmering, when the liaison is added. In a small bowl, whisk together the egg yolks, anchovy paste, and second measure of white wine vinegar until smooth and homogenous. Pour the liaison into the braising liquid in a thin, steady stream, stirring continuously in slow, deliberate circles. The sauce will thicken and turn opaque, with a gloss that coats the back of a spoon; it must not scramble or show any granular curds.
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4
Taste the sauce immediately. It should be sharp from the vinegar, savoury and deep without any distinct fish flavour from the anchovy, and rounded by the yolk. Adjust salt if needed. Transfer the lamb to a warmed serving dish, spoon the sauce over, and serve without delay while the liaison remains glossy and bound.