A pilgrimage to resource efficiency 

Potted Shoulder of Lamb with Yellow Turnips

  • Shoulder meat of Lamb
  • Salt
  • Hot water roughly 2 cups
  • 3 lbs Yellow Turnips cut into good sized chunks

Bone and roll a shoulder. Use the bones for lamb broth. Brown the lamb in a little good drippings – then season well with salt and add just enough hot water from time to time to keep it from scorching. Cut up 3 pounds of yellow turnips in good-sized chunks. Put in boiling salted water and cook for 5 minutes.

Drain and put turnips around lamb and simmer all very gently until lamb is tender. In the last hour add enough boiling water so you will have plenty of juice for gravy, which may be thickened and boiled a few minutes after lamb and turnips have been removed.

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