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Lamb Stew


  • 2 small onions, cut into rings
  • 3 medium carrots, diced
  • 2 diced turnips
  • 2-3 stalks of chopped celery (remove excess strings)
  • 1 medium cabbage, roughly cut into pieces
  • 2 pounds of lamb shoulder, cut into 2-4" pieces
  • 4 cloves minced garlic
  • 4-6 potatoes diced
  • 2 tsp. Marjoram
  • Salt and pepper to taste


  • Use a large stock pot filled with enough water to cover the lamb.
  • Simmer the lamb in the covered stock pot, seasoned with salt and pepper for about 20 minutes.
  • Add the vegetables, garlic and potatoes and simmer, covered, another 30 minutes or until the vegetables and potatoes are cooked, but not mushy.
  • Add the marjoram and additional salt and pepper at the very end.

    Note: This recipe serves 4. The amount of vegetables and potatoes you use is completely determined by you. This is a general ratio of meat to vegetables to potatoes for this recipe.

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