Recipes

I never got to go hunt the sheep, but I had friends that did. And they'd bring me some. I have had sheep cooked several ways, this recipe is one of my favorites.

2 tablespoons vegetable oil or butter

Add and cook, stirring, without browning, until softened:

2 medium onions, chopped

Stir in:

3 pounds boneless sheep stew meat, cut into 1-inch cubes, or 3 pounds sheep shoulder chops

2 teaspoons fresh thyme or 3/4 teaspoon dried thyme

Salt and black pepper

Stir in:

2 medium boiling potatoes, peeled and sliced

3 cups chicken stock or broth, dark stout, or water

Add:

4 medium potatoes, peeled and halved

Cover tightly and bake for 1 hour. Remove from the oven and stir in:

4 medium carrots, cut diagonally into slices

Cover, return to the oven, and bake until the meat is forktender, 45 to 60 minutes more. Skim the fat from the top of the stew, and season with:

Salt and black pepper to taste

Serve sprinkled with:

Chopped parsley