1. Sprinkle lamb bones with garlic powder, onion powder, 1 tsp salt and pepper
2. Place in a baking dish and roast in a 350-400 degree oven until well browned

Step 2

1. Place lamb bones and pan drippings (if roasted as in Step 1) into a large pot
2. Add just enough water to cover
3. Add Allspice, Cinnamon, Clove, bay leaves, garlic and Bovril
4. Bring to a boil and simmer for about 2 hours, until the meat begins to shrink on the bone
5. Remove meat and bones from the stock and allow to cool
6. Meanwhile, pour the stock through a sieve into a sealable container and refrigerate overnight
7. When the meat has cooled enough to handle, remove meat from bones and discard as much fat as possible.
8. Cut into bite sized pieces and refrigerate meat in a separate container from stock

Step 3

1. Remove fat layer from the surface of the stock container
2. Place stock and lamb meat into a large pot and bring to a boil
3. Add wine and turnip
4. In a sauté pan, melt 1 tbl butter or margarine in 1 tbl oil
5. When butter stops sizzling, add onion, carrots, celery, leeks and 1/2 tsp salt
6. When onion mix has browned slightly, add garlic and saute for about 2 more minutes
7. Sprinkle flour over all and stir and cook for about 2-3 minutes
8. Add onion mix to lamb pot and combine well
9. Add potatoes and bring to a boil
10. Reduce heat to med-low / medium and cook until potatoes are very soft.
11. Serve with bread or rolls

Roasting the bones makes for an especially rich and deep flavor.

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