Bayonne Lamb Recipe
Ingredients
| Lamb neck | 2 Pound, chopped (Middle Neck) | |
| Onions | 2 , cut into wedges | |
| Carrots | 2 Large, sliced | |
| Baby turnips | 4 , peeled and kept whole | |
| Bay leaf | 1 | |
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Water | 2 Pint | |
| Small mushrooms | 1⁄4 Pound, sliced | |
| Butter | 1 1⁄4 Ounce | |
| Flour | 1 1⁄2 Ounce | |
| Egg yolk | 1 | |
| Thin cream | 4 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 mg289.7%
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
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.
Chef
