------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
 
     Title: Lamb Stock
Categories: Main dish Meats Soups   
  Servings:   10

      2 lb Lean Lamb; Neck Or Shank 
      4 qt Water 
      6 ea Peppercorns 
      2 ea Cloves Garlic; Sm, Crushed 
      2 tb Parsley; Dried 
      1 ea Turnip; Quartered 
      2 ea Carrots; Cut In 2" Pieces 
      2 ea Celery Stalks; Cut 2" Pieces 
      3 ea Parsnips; Cut In 2" Pieces 
      1 x  Salt; To Taste 

  In an 8-quart pot, brown the meat well on all sides.  Add the water,
  peppercorns, garlic and dried parsley.  Bring to a full boil, reduce the
  heat and simmer for 1 hour.  Add the turnip carrots, parsnips and celery
  and continue cooking for an additional 1 1/2 hours.  Cool completely and
  strain.  Salt to taste.  Remove the meat from the bones and reserve for
  another use.  Refrigerate the stock for several hour then remove the
  congealed fat from the surface.
  
  Makes 3 1/2 Quarts
  
  
  
  Each 1 Cup Serving Contains:
  
  
                                Tot    Sat
  Cal    Prot    Carb    Fib    Fat    Fat    Chol    Sodium
  --------------------------------------------------------------------------
  39     5 G     1 G      0     1 G     0      1 Mg      0
  
  
  From The Cookbook For The 90s by Helen V. Fisher
 
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