Cream the yeast with 3 tablespoons (1/4 cup) of the liquid.
Sift flour and salt into a bowl.
Rub in the lard.
Make a well in the centre and pour in the yeast and remaining liquid.
Work to a firm dough.
Knead on a lightly floured surface for 5 minutes.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in size.
Knead the dough lightly for 3 minutes, then divide into 8-10 pieces.
Shape each into a ball and place, well apart, on a floured baking sheet.
Flatten the baps and press the floured handle of a wooden spoon into the centre of each one.
Put into an oiled polythene (plastic) bag and leave to rise in a warm place for 45 minutes or until doubled in size.
Remove from the bag.
Dust lightly with flour and bake in a moderately hot oven, 400°F, Gas Mark 6 for 20-25 minutes until lightly browned.
Cool on a wire rack.