Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
A saddle of lamb is a cut that comprises both sides of a lamb's loin, and usually the backbone connecting the two muscles, though this recipe calls for a boneless version of the cut; if you can't find a saddle of lamb at your local market, ask your butcher to special-order one for you.
Does Not Apply
Source: Dragon's Kitchen