This recipe comes from the 1959 Sunset Barbeque Cook Book. A leg of lamb or mutton should be spitted more or less parallel to the bone. A rolled boneless should may either be spitted on the diagonal or straight through the meat. Both roasts take about the same length of time to cook: medium rare [...]

1- 1/2 pounds neck or breast of lamb 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons flour 3 tablespoons bacon drippings 2 onions, sliced Meat stock or water 1 turnip, diced 2 carrots, diced 1 stalk celery, diced Sprig of parsley 2 cups cubed potatoes 1 Irish stew dumplings Cut the meat into small pieces, [...]