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4
Medium
By Ann Taruschio and Franco Taruschio
Published 1993
Trim the lamb removing all the fat and clean the bones up to the eye of the meat. Set aside in a cold place while you prepare the sauce. Brown the trimmings from the lamb in a roasting tin, pour off all the surplus fat and transfer the remainder to a saucepan. Add the onion, carrots, celery and bay leaves to the roasting tin and brown well over a high heat or in the oven.
Add the Marsal