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Lamb Stew

On page 71 of the current magazine (March/April 2010) there is a recipe for Lamb and Root Vegetable Stew.

We cooked it at the weekend - wow, but it was lovely!! We made one small change - we put two sliced leeks in as well, because we had some and we love leeks. (We didn't have the lemon wedges because we forgot to buy lemons!!)

It is so easy to make - a bit of preparation in advance but once that is done it all goes in the pan and you leave it to simmer.

I really would recommend this.
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I meant to say, we didn't have lamb stock so we used the Knorr vegetable stock pots (2 of them). I doubt if it made too much difference.

What we liked about it was that it tasted like we had put a whole lot more effort into it than we actually had!!

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