Breaded Lamb Fingers Saint Germain

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2-2½ pounds breast of lamb
  • 1 Spanish onion, quartered
  • 4 large carrots, quartere

Method

Poach lamb with Spanish onion and carrots in well-flavoured veal or chicken stock until tender - 1½ to 2 hours.

Carefully pull out the bones and place the meat on a flat dish; top with another dish and weight it lightly. When cold, cut meat into thin strips about inches wide. Trim strips nea