| 1 | Trim excess fat from lamb and place fat in a large roasting pan. |
| 2 | Render fat in a very hot [500] oven for 10 min, stirring occasionally. |
| 3 | Meanwhile cut lamb into 2" cubes. |
| 4 | Remove pan from oven, reserve 6 tbsp fat and discard balance. |
| 5 | Mix meat in the fat and spread out in a single layer in two roasting pans. |
| 6 | Sprinkle on sugar. |
| 7 | Bake meat in a 500 oven for 20 min to draw juices; stir several times. |
| 8 | Drain juices and reserve. |
| 9 | Mix salt with flour and sprinkle over meat, mixing to blend. |
| 10 | Return meat uncovered to the oven for 20 min more. |
| 11 | Boil the reserved pan juices until reduced to 1 cup; add the stock, rosemary and bay leaves and divide evenly between the two pans, stirring to loosen the browned pan particles. |
| 12 | Cover and bake at 375°F for 1 ?hr until very tender. |
| 13 | Transfer meat to another container and strain pan juices to remove lumps and bay leaves. |
| 14 | Skim fat and pour juices over the meat. |
| 15 | At this point you can refrigerate the meat and continue the next day, if desired. |
| 16 | Peel carrots, cut them into thirds and trim blunt ends to simulate baby carrots. |
| 17 | Peel turnips and if they are over 1" thick slice them in half, trimming to make rounded shapes like a baby turnip. |
| 18 | Peel the onions. |
| 19 | Cook these separately in salted water 15 min. drain well; cover with cold water and refrigerate until the stew is assembled. |
| 20 | The same day you serve the stew: peel potatoes and cook in boiling salted water 15 min. hold in warm water up to an hour max. |
| 21 | Until ready to mix into the stew. |
| 22 | Cut ends from the squash and split in 2 lengthwise or if large in ? thick slices. |
| 23 | Cook covered in boiling salted water 8 min. hold with the potatoes until ready to assemble. |
| 24 | Reheat the meat, covered, in a 300 oven 1 hr, add cooked vegetables and heat another 1-2 hrs. |
| 25 | ?hr before serving add the peas and mix. |
| 26 | [i think this recipe needs more seasoning; say 2 tsp rosemary, 4 bay leaves and a generous amount of black pepper, perhaps other herbs or a bit of garlic - jw.] from the sunset cook book of soups and stews |
