Chop and slice, the vegetables. Preheat oven to 425° Fahrenheit. Toss the carrots with olive oil, salt, and rosemary.

Get the lamb at room temperature. Wash, peel, and dice the potatoes. Boil till just fork tender. Not too soft but still very firm.

Remove the bones of the lamb. Mince the lamb. Season the lamb.

Add flour to the meat and Bones of the lamb. Remove the potatoes from the water, keep the potato water. Brown the lamb.

Add the chopped and sliced vegetables. Not the carrots and potatoes. Add the potato water to the lamb and vegetables.

Add butter to the potatoes and allow to melt over the potatoes coating them good. Allow the lamb, celery, and onions to stew. Fry the bacon.

Add the potatoes to the bacon and bacon drippings. Remove and scrape the bones of the lamb. Roast carrots in oven till fork tender.

Carrots are done. Add potatoes to the plate, add carrots and put the lamb gravy over the potatoes.