Season the lamb cut into pieces with salt and black pepper. Sauté the onion until it turns into color, then add the sliced carrots and the garlic and saffron previously mashed.
Sauté a little more. Water it with the wine and cook 5 minutes. Add the goat cheese roll, the water and the stock cube.
Boil till the meat is tender.
Add the diced potatoes and the artichokes.
Finally add the vinegar and boil till the sauce is reduced to half.