Servings: 6

1 1/2 pounds LAMB
Turnip, diced
2 large Onions, cut in chunks
Salt and pepper

5 md Potatoes, quartered
1 1/2 cups Chicken broth
Celery stalks, sliced
Bay leaf

Cut lamb into 1 inch cubes, removing pieces of fat. Wipe meat with damp cloth. Layer vegetables and meat in a 3 quart lightly greased casserole, beginning and ending with vegetables. Salt and pepper each layer lightly. Add chicken broth and bay leaf; cover tightly. Bake in preheated 325 F oven for 2 hours.