-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Maybe for New Year's I'll get out the rotisserie. The Farberware works
 DD> a treat for this.

 DD>       Title: Rotisserie Beef Roast
 DD>  Categories: Beef, Marinades, Rubs, Chilies, Citrus
 DD>       Yield: 10 Servings

 RH> That'll work. I printed off a lamb stew recipe from yesterday's N&O
 RH> that I might try soon. Have to get a shoulder roast and a few other
 RH> things but it's a do ahead and reheat recipe, good for busy days.

Have you ever done lamb neck slices? They're tasty and, better yet, they
are *affordable*. Unlike lamb chops - the price of which makes my throat
slam shut.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Clear Lamb Stew
 Categories: Lamb/mutton, Vegetables, Stews
      Yield: 6 Servings
 
      1 kg Lamb neck slices (2.2 lb)
      4 md Onions; quartered
      4 md Carrots; quartered
      6 md Potatoes; peeled
           Salt & pepper
      1 tb Lamb fat
      1 tb Butter
  2 1/2 c  Stock or water
      1 tb Chopped parsley
      1 tb Chopped chives
 
  Don't let the butcher trim the fat off the lamb! Shred
  some of it and render it down in a heavy casserole.
  
  Peel onions and potatoes, scrape carrots. Cut the meat
  into 8 pieces; only excess fat is cut away. Bones need
  not be removed.
  
  Cut the carrots and onions in quarters. Toss the meat
  in the hot fat until its color changes; repeat w/onions
  and carrots. Add stock and season carefully. Put whole
  potatoes on top.
  
  Simmer gently until the meat is cooked, approximately 2
  hours. Pour off the cooking liquid: degrease it, and
  reheat in a saucepan. Check seasoning. Then swirl in
  butter, chives, parsley, and pour back over stew.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Don't look for big things, just do small things with love. -- Mother 
Teresa
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