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Bayonne Lamb Recipe
|Lamb neck||2 Pound, chopped (Middle Neck)|
|Onions||2 , cut into wedges|
|Carrots||2 Large, sliced|
|Baby turnips||4 , peeled and kept whole|
|Lemon juice||1 Tablespoon|
|Small mushrooms||1⁄4 Pound, sliced|
|Butter||1 1⁄4 Ounce|
|Flour||1 1⁄2 Ounce|
|Thin cream||4 Ounce (Carton)|
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
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.