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Phred

In article >, Steve Wertz > wrote:
>On Thu, 16 Feb 2006 22:57:46 -0500, (ms.
>tonya) wrote:
>
>>Getting menu in order for St. Patrick's Day I plan on making a homemade
>>irish stew - using mutton- following directions in cookbook bought over
>>from Ireland with my friend's grandfather.
>>
>>Recipe calls for homemade lamb broth which I have never made and don't
>>want to spend money buying a premade base that will go to waste using
>>once.
>>
>>Been on Google but not really finding what I need.
>>Would any one in group like to share their favorite recipe for this and
>>also I plan on freezing any extra broth & wondering how long is the
>>freezer life of broths & stocks.
>
>Everytime I've cooked Irish Stew, the broth takes care of itself
>by simmering the meat that makes the stew. I've never used a
>recipe that calls for separate broth. Most lamb is strong enough
>to not need lamb and lamb broth.

Yeah. Around here the only 2-tooth lambs we get are the ones that
have lost the rest.

Cheers, Phred.

--
LID