Laura's Lamb Stew
Take a lamb shoulder and cover it with cold water. Bring to a boil, add salt, plenty of pepper and plenty of crushed garlic. Cover and simmer for several hours. Turn off the heat and let it cool. Take the meat off the bone and cut it into small pieces. Remove any large bits of fat. Put the meat back in the broth and put it back on the fire. Add a good quantity of parsnips and carrots and onions cut up in whatever size chunks you prefer. A tiny bit of rosemary is nice, but in general, I like my food very simple without too many herbs or spices.
Take a lamb shoulder and cover it with cold water. Bring to a boil, add salt, plenty of pepper and plenty of crushed garlic. Cover and simmer for several hours. Turn off the heat and let it cool. Take the meat off the bone and cut it into small pieces. Remove any large bits of fat. Put the meat back in the broth and put it back on the fire. Add a good quantity of parsnips and carrots and onions cut up in whatever size chunks you prefer. A tiny bit of rosemary is nice, but in general, I like my food very simple without too many herbs or spices.
