![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwrZAMaYIB7dqXAUyMP1fCdihrj_nMSn5wBrsufRjsCkl0XOG8Z6zIUxKU5FSTDC0EZAlccY7zTSSD5vKoKlf9HNPkiQ2fEhC6jlO4hXgsFEhvbZL5hhRdBxMaI3lcnXgIrHW8hDaGAtE/s320/043.jpg) |
With some buttered bread for dipping |
Traded some pork for some lamb, and am cooking up a gallon or so of lamb stew. This is only a partial recipe. Eatin' on the farm
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Cube leg of lamb, remove silver skin, dredge in seasoned flour |
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Brown lamb in a pan with a little bit of fat. I use olive oil |
I like making large quantities of stew all at once. You can freeze it or can it afterwards, if any is left!
It's a go-to hearty lunch for tractor work. Planting season is here.
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I love carrots, so two good handfuls of carrots |
What's not shown are the potatoes - I use red potatoes, cut into the same size as the meat, or maybe a little smaller, and 4 or 5 stalks of celery, diced.
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Chicken broth base with 2 cups of red wine |
As a finishing touch I'll put two cups of frozen peas into the stew directly - frozen. They'll thaw and cook a little, but they'll retain the sweet pea taste and they make a great addition.
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