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Food Fare: Medieval RecipesStewed Mutton

Before de-boning the lamb, roast in a 350-degree F oven for about one hour. Cool, and then chop meat into bite-sized pieces. Reserve the juice. In a large cooking pot, combine the remaining ingredients (including lamb juice). Add enough water to cover ingredients, and to cook the meat. Cover and simmer for about thirty minutes. Serve hot.


Suggestion: Serve over hot-cooked white rice.


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Food Fare Culinary Collection: Medieval Cuisine


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