VOLUME 1 - Kilimanjaro Foods

Combine all of the ingredients for the stuffing and pack them firmly into the
leg of lamb. Truss shut with bamboo or metal skewers. Mix all the
ingredients for the marinade together exceedingly well. Put the stuffed leg of
lamb in a deep dish, pour the marinade over, and rub it into the meat on all
sides. Refrigerate overnight, turning and rubbing several times. To bake,
place the lamb in a roasting pan with a tight fitting lid. Mix the broth with
the remaining marinade and pour over the leg of lamb. Bake at 350 degrees
for 1 1/2 hours or until the meat is exceedingly tender. Remove the lid
during the last 20 minutes and turn the heat to 400 degrees to brown.
Ardshane House Irish Stew
4 lb Middle neck of lamb,cut in
One inch chunks
4 lb Potatoes,peeled
10 sm Onions,sliced
2 oz Pearl barley
2 pt Beef stock
Salt and pepper,To Taste
Irish Recipes
That's the basic recipe. You can add a load of sliced carrots and
leeks to make it go further and about 5-6 tsps. of Worchestershire
sauce or regular brown sauce wot you Yanks pour over everything!! If
you like, you could add a half a pint of Guinness to your stock. I
make my stock from the potato peelings, carrot tops, leek ends, and
any other stuff I find lurking in the refrigerator. If you chuck in a
few moldy lamb bones and boil/simmer for several hours, you should
get a damned good stock (strain the liquid or you'll get God knows
what stuck in your teeth!!) You'll need to start with about 5 pints
of liquid. Then bung everything into a ginormous pan, bring to the
boil, and then simmer for about two hours...should taste bloody
orgasmic! Salt and pepper to taste, depending on your level of
drunkeness!!"