…it’s what’s (was) for dinner!
Deck Family Farm grass-fed lamb, Horton Road Organics carrots (from winter storage), frozen sweet corn from last summer’s garden, garlic from a local farmer (also from winter storage), store-bought onion, fresh rosemary, oregano, spearmint, yarrow and bay leaf (all from our garden and/or yard), water, red wine, lamb fat (saved from a previous cooking of lamb), olive oil, dash of shoyu (soy sauce), kelp, salt and pepper… cooked in our cast iron dutch oven, and simmered on our woodstove for several hours… yum! We both had seconds…
2 thoughts on “Lamb stew”
Seconds?! I would have thirds! hehe
heh – yep, it was good!
i think the only thing that kept us from having thirds is that our first two helpings were so large…
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