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.

Facebook
Twitter
LinkedIn
Email

Follow us on facebook!

Get the latest news and product updates delivered right to your inbox.

More to explore:

Pumpkin Cake

Thought pumpkin pie was delicious how about some pumpkin cake. This easy and wonderful recipe will have your tasted buds wanting more. Be sure to only make one cake at a time, it can be to good to resist.

Read More »

The Problem with Sanctions

…driving up the price of oil, creating potential energy and food shortages in the West and exacerbating the “cost of living” crisis created by the “pandemic”.
You should always be wary of anybody whose actions achieve the exact opposite of their stated goal.

Read More »

Leave a Comment