Preheat the oven to 160°C.
Place lamb in an ovenproof dish with a tight lid.
Add quartered carrots and onions to the dish.
Add thyme, stock, Worcestershire sauce, and wine.
Season, cover, and braise for 3 hours, basting every 30 minutes.
Rest for 15 minutes, remove meat, and discard bones.
Wrap meat in cling film and press between heavy boards in the fridge overnight.
Unwrap and cut the cold meat into strips.
Set up three bowls with seasoned flour, beaten eggs with mustard, and minty breadcrumbs.
Coat lamb strips sequentially in flour, egg mixture, and breadcrumbs.
Roll strips by hand to ensure breadcrumbs adhere well.
Heat vegetable oil in a saucepan for deep frying.
Fry strips until golden brown and drain on paper towels.
Mix tartare sauce ingredients together in a bowl.
Serve crispy lamb hot with the prepared tartare sauce.