Bayonne Lamb Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Lamb neck2 Pound, chopped (Middle Neck)
 Onions2 , cut into wedges
 Carrots2 Large, sliced
 Baby turnips4 , peeled and kept whole
 Bay leaf1
 Lemon juice1 Tablespoon
 Salt To Taste
 Pepper1
 Water2 Pint
 Small mushrooms1⁄4 Pound, sliced
 Butter1 1⁄4 Ounce
 Flour1 1⁄2 Ounce
 Egg yolk1
 Thin cream4 Ounce (Carton)

Nutrition Facts

Serving size: Complete recipe

Calories 3323 Calories from Fat 2165

% Daily Value*

Total Fat 241 g370.6%

Saturated Fat 121.7 g608.6%

Trans Fat 0 g

Cholesterol 869.1 mg

Sodium 1651 mg68.8%

Total Carbohydrates 115 g38.4%

Dietary Fiber 20.2 g81%

Sugars 44.7 g

Protein 172 g343.9%

Vitamin A 504.6% Vitamin C 235%

Calcium 47.7% Iron 93.6%

*Based on a 2000 Calorie diet

Directions

Put the lamb in a pan with the onions, carrots, turnips, bay leaf, lemon juice, seasoning and water.
Bring to boiling point, cover and simmer for 1 1/2 hours or until tender.
Twenty minutes before the end of the cooking time add the mushrooms.
Arrange the lamb and vegetables in a serving dish and keep hot.
Reduce the cooking liquor to 1 pint (2 1/2 cups) by boiling rapidly.
Make a roux with the butter and flour, add the cooking liquor and simmer for 5 minutes.
Add more seasoning if necessary.
Blend together the egg yolk and cream and add a little of the sauce.
Return this mixture to the pan and re heat but do not boil.
Pour the sauce over the meat and vegetables.
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