| 1 |
Preheat the oven to 350 F. |
| 2 |
Trim any excess fat from the meat and tie with string if not already done so. Heat the oil or lard in a large casserole dish on medium-high. When quite hot, put in the meat and brown well on all sides. |
| 3 |
Turn the heat down to medium and add the onions. Fry till almost golden, stirring occasionally. Add water to half cover the lamb. Add the parsley and marjoram. Season well with salt and freshly ground black pepper. Cover and place in the oven. Braise, turning the meat over once, for 1 hour. |
| 4 |
After 1 hour has passed, add the diced carrots and turnips to the lamb. Grate the lemon peel into the sauce and then squeeze in the juice. Cover, and cook for another 1 to 1-1/2 hours. |
| 5 |
When the meat is done, put the casserole dish on top of the stove on medium high heat. Remove the lamb. Mix the flour with some water, add some of the hot liquid from the dish, then mix the flour back into the sauce. Cook for a couple of minutes. |
| 6 |
Serve slices of the lamb covered with sauce and vegetables and dumplings, rice, or mashed potatoes. |
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