ilted and.
add the broth and beans and tomatoes, if
In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
arger end of leg of lamb.
Slice 2 large garlic
minutes more.
Add bone broth and turmeric to the skillet
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
econds or so.
Add lamb to skillet, cook until browned
ith lid, and proceed with recipe. If not, cut 6 large
Take Lamb out of package and put
f the oven.
pat lamb dry and place in roasting
til well mixed.
Lamb Roast:.
Place lamb and marinade into
n surface of lamb; insert garlic slivers. Place lamb, fat side up
arge enough to hold lamb.
Place lamb on top of onion
to pot or bowl with broth and refrigerate overnight.
Skim
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
nch headspace.
Ladle hot broth (recipe below) over meat, leaving 1
90 degrees C).
Season lamb generously with salt and black
0 minutes.
Season the lamb with salt& pepper.
Make
00\u00b0C.
Hold the lamb with the flesh side towards
Cut all fat off lamb.
Mix salt and mustard
he onion halves.
combine lamb w/ onions, carrots, & herbs.