Thanks to the Irish Newsletter, Atwater's Irish Stew Yield: Serves 10 to 12 Ingredients: salt and pepper 5 pounds leg of lamb (trimmed and cubed) 1 pound pearl onions (peeled) 3 leeks 1 pound red bliss potatoes, 1/2 inch dice 7 cloves of garlic, peeled and crushed 1/2 cup all-purpose flour 4 sprigs fresh rosemary 4 sprigs fresh sage 1 gallon of chicken stock 12 ounces Guinness or other thick stout 2 cups cooked barley 1 pint half-and-half (optional) Season and brown lamb on all sides in hot pan. Roast vegetables in 450-degree oven until slightly brown and remove. Stir in flour with the vegetables and put back in the oven for 5 minutes. Remove vegetables from oven and stir in meat. Add herb sprigs and add enough stock and the beer to cover meat and vegetables by 1/2 inch. Reduce oven temperature to 325 degrees and place stew lightly covered with parchment paper or foil in oven for 2 hours. Remove from oven, stir in barley, half-and-half (optional) and season to taste. Per serving (1/12 of stew): 630 calories; 45 grams protein; 31 grams fat; 14 grams saturated fat; 38 grams carbohydrate; 2 grams fiber; 151 milligrams cholesterol; 575 milligrams sodium Atwater's Bakery Soup Bar -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com http://www.connorsgenealogy.net