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1
Melt the lard in a wide, heavy pan over a medium-high flame. Brown the jointed lamb in a single layer, turning each piece, until all surfaces are deeply golden and the meat releases from the pan without tearing — sight and smell confirm the crust is set.
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2
Pour in the white wine. It will hiss and lift the sediment from the pan floor. Reduce the heat to a gentle simmer, cover, and braise for 45 minutes. Lift the lid periodically; the lamb is ready when a skewer meets no resistance and the braising liquid has reduced to a bare, glistening film — the pan should be almost dry, not pooled.
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3
While the lamb braises, beat the eggs with the grated pecorino di Farindola until fully combined. Stir in the saffron and its soaking water and the chopped parsley. Set aside at room temperature.
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4
This is where the dish lives or dies. Remove the pan from the heat entirely and allow it to stand for one minute — the metal must be hot but not actively cooking. Pour the egg-and-pecorino mixture over the lamb in one motion and swirl the pan gently so the liquid moves through the pieces. The residual heat sets the egg into soft, pale wisps that cling to the meat; it must not scramble into firm curds. If the egg seizes hard on contact, the pan was too hot.
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5
Serve immediately, straight from the pan, before three minutes have elapsed from the moment the egg was added — beyond that point the residual heat of the meat continues to cook the wisps and they become rubbery.