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Lamb Stock

2 lb Lean Lamb; Neck Or Shank
4 qt Water
6 Peppercorns
2 Cloves Garlic; Sm, Crushed
2 tb Parsley; Dried
1 Turnip; Quartered
2 Carrots; Cut In 2" Pieces
2 Celery Stalks; Cut 2" Pieces
3 Parsnips; Cut In 2" Pieces
Salt; To Taste


In an 8-quart pot, brown the meat well on all sides. Add the water, peppercorns, garlic and dried parsley. Bring to a full boil, reduce the heat and simmer for 1 hour. Add the turnip carrots, parsnips and celery and continue cooking for an additional 1 1/2 hours. Cool completely and strain. Salt to taste. Remove the meat from the bones and reserve for another use. Refrigerate the stock for several hour then remove the congealed fat from the surface.

Makes 3 1/2 Quarts


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