Cream together butter and 400g sugar until light and fluffy. Mix in egg yolks one at a time. Gradually mix in the flour, alternating with the vanilla, almond extract and bourbon. Beat until smooth and creamy.
In a separate bowl, beat egg whites until stiff but not dry. Beat 200g sugar into egg whites.
Gently fold flour mixture into egg white mixture. Blend pecans into the batter. Pour into a lamb-shaped cake mould.
Bake in a preheated oven for 1 1/2 hours, or until a skewer inserted into the centre comes out clean. Let cool in the mould for at least 10 minutes, then invert onto a wire rack to cool completely.