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Fricassee of Lamb [Large Qty]

17 lb Lamb shoulder, boneless in 1 inch cubes
2 1/2 ga Water
2 lb Shortening or butter
1 1/2 lb Flour
Yellow colour as desired
Salt
White pepper
1/3 c Fresh mint, chopped


Cut the boneless shoulder into 1 inch cubes with a French knife

Chop the mint with a French knife

Place the cubes of lamb in a stock pot and cover with water.

Bring to a boil and remove any scum that may appear on the surface with a skimmer. Continue to simmer until the lamb cubes are tender. Do not overcook lamb.

Remove from the fire and strain the lamb stock through a china cap covered with cheese cloth into a stainless container. Keep hot. Place the cooked lamb in a bake pan and cover with a wet towel.

In a separate sauce pot make a roux (2 lb shortening or butter and 1 1/2 lb flour). Cook 5 minutes.

Add the strained lamb stock, whipping vigorously with a wire whip until thickened and smooth. Do not make sauce too thin.

Tint the sauce with yellow colour and season with salt and white pepper. Do not add too much yellowing.

Add the cooked lamb cubes and the chopped mint to the sauce. Stir with a kitchen spoon. Place in a deep steam table pan.

Dish up into casseroles with a 6-8 oz ladle. Serve with buttered noodles or baked rice.


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