I love lambs. They're cute, they make funny noises and they have delicious, tender meat that's flavorful and versatile.

This here is a lamb stew recipe that I invented. I had no idea how to apply lamb to a stew, so I asked my gypsy friend (A real gypsy by genetics and culture) how she prepared her lamb. Taking her suggestions and influences from greek cooking, I drummed up this little dish.

You need:
1 pound of lamb neckbones
3 golden potatoes
3 medium sized carrots
4 turnips
Garlic salt
Pepper
half an onion
oregano
thyme
lavender
mint
basil
smoked paprika
and a handful of flour

Now, I wasn't measuring when I tossed it together, so I can't really give you any instructions on that, but I can tell you that I baked the lamb after seasoning it like I would a steak. Next, I removed the meat from the pan and deglazed the pan with water. This flavored water will become your stock. I put the lamb and the stock into a large pot with a few additional seasonings and set it to boil. When the meat became tender enough to start falling off the bones, I added the flour to thicken the broth...then vegetables and cooked them until tender.
The result was a really thick stew that you can eat as it is, or use as a topping for rice (I like it best that way).