Lamb Casserole
A lamb stew - contributed by Becky Hoover
  • 2 lbs. lamb
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • ground pepper
  • saffron threads
  • 1/4 cup meat stock
  • 1/4 cup verjuice (unfermented wine - substitute with wine vinegar, citrus or grape juice, etc.)
Cut lamb into small pieces and brown in olive oil.  Add spices, stock and verjuice and set to simmer until meat is falling apart.

Lamb Casserole is featured in The Challenge of the Khazars

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Lamb Casserole © 2000 Becky Hoover | This page © 2002 James L. Matterer

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