Now, how did you make this pray tell :3

1 quart soybean oil
1 lbs high quality lard (Crisco) XD
Parsley
1 head of garlic, divided into cloves but not peeled
4 bay leaves
A handful of parsley sprigs
2 baby lamb legs
2.5 lbs frying potatoes, peeled

In a large pot, put the oil, lard, garlic and bay leaves in over a very low heat. The oil will have small champagne-like bubbles rising to the surface.

When garlic is golden, add the lamb and parsley, cooking on a low heat. Sway pan gently from time to time. Cook for about 1.5 hours until meat is tender.

Remove from heat and cool. When the fat has solidified, transfer everything into a storage container and refrigerate for 48 hours.
About 30 minutes before service, remove lamb legs from the solidified oil and place into a deep baking pan with the fat still clinging on. Bake at 250 degrees F for 25 minutes. Pour the remaining fat from the into a deep pot, then place over high heat until oil is no longer white. Deep fry the potatoes in the oil until golden brown, then drain on papertowels. Serve hot.

*from the container into a deep pot

Woof, that sounds indulgent :)