161 Shoulder of Lamb Wellington

Light Stews-Basic Method

Preparation info

  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

  1. Cut meat in 1-inch cubes, place in cold water for 1 hour.
  2. Slice carrots and 2 onions thickly.
  3. Place parsley, celery, chopped leek, thyme, and bay leaf in muslin bag.