European Stars and Stripes (Newspaper) - September 10, 1967, Darmstadt, Hesse                                Is photo Schuettler a pastoral scene that extends Way Back to biblical times and  Shepherd and his flock if you re used to american prices for Lamb a visit to your local commissary will bring a pleasant Shock. Lamb imported from new zealand is making its debut at prices the gals Back Home just would t believe. The continued Sale will depend upon consumer demand so now s the time to haul out the cookbooks and take advantage of this real bar gain. Here Are a few recipes to get you started. And re member Lamb s always a Good Choice for company dinners after All it s a meat not excluded from the diet of any religious sect or nationality. As to this imported new Zea land Lamb it s of prime Quality and coming from a country that devotes nearly half of its total land area to sheep farm ing that says a lot. Irish Lamb Stew 2 ibs. Boned shoulder of lamb1 cup sliced raw potatoes Small head cabbage shredded 2 Leeks slice thin 2 medium onions sliced 1 stalk celery sliced 1/2 tips. Salt tsp. Freshly ground Pepper Bay Leaf love garlic crushed tsp. Dried thyme8 Small onions 4 carrots2 White turnips quartered1 in. Green peas shelled few sprigs Parsley have meat Cut into 2-Inch cubes. Arrange alternate layers of Lamb and the mixed sliced vegetables in a casserole or baking dish. Season with Salt Pepper Bay Leaf garlic and thyme. Cover with water and bring to a boil on top of the stove. Cover casserole place in a preheated 350� oven and bake for a 2 hours or until meat is tender. Cook onions carrots turnips and peas each separately until tender. Drain. Lift meat out of casserole onto a plate and keep it warm. Strain liquid from Stew and Reserve. Work vegetables from Stew through a Sieve Ricer or in a blender then Combine with the strained liquid the whole cooked vegetables and the meat. Taste and adjust seasoning. Serve hot with Parsley chopped Fine sprinkled on top. Serves 4. Remember Lamb should be served hot or cold no lukewarm half Way Mark will do. And Don t forget the relishes. Best in these lines Are mint sauce currant Jelly spiced fruits and pickles and some kind of Green salad. Mint stuffed barbecued Lamb 7 Pound leg of Iamb % cup butter2 cups fresh mint leave 1 Tbs. Worcestershire sauce sauce red Pepper to tastei1/- cups cider vinegar 1 or 2 garlic cloves crushed stuff the boned Lamb with mint leaves that have been washed and dried. Pack them into the cavity As tightly As possible then see yes and tie the meat securely. Wrap in foil and allow to stand in the refrigerator for several hours preferable Over night so that the flavor of the mint can permeate meat. Bring to room temperature before cooking. To roast Over charcoal place Lamb on rack 4 inches from coals. Brush the meat frequently with the Barbecue sauce and turn occasionally Dur ing the entire cooking period l1/ to 1% hours for rare an better than 2 hours for Well done. To roast in oven place Lamb in roasting pan on rack pour Barbecue sauce Over the meat and roast in a preheated 325� oven for i1/ to i a hours for rare 2 to 2 hours for Well done. Baste frequently with the sauce using either a Brush or Baster. Although the mint con tributes enormously to the flavor of the Lamb one does not eat it. Serve with potatoes steamed in butter. To make the sauce Combine vinegar butter Worcestershire sauce red Pepper and crushed garlic in Saucepan. Bring to a boil then simmer for about 20 minutes. Lamb cutlet casserole Biarritz 6 Iamb cutlets 4 medium sized tomatoes,2 Tbs. Olive Oil peeled and chopped 2 Tbs butter Salt and pepperv4 cup raw lean chopped Ham tsp. Each Nutmeg Mace 1 medium sized onion thyme and allspice chopped Brown the cutlets in the Olive Oil and butter. When Well browned turn into an earthenware casserole. Cook the Ham left in the fat in frying pan together with the onion Over Low flame stirring frequently. When mixture begins to take color add the tomatoes and season with Salt and Pepper and the herbs and spices. Cook Over a gentle flame for 10 minutes stirring occasionally. Pour this sauce Over cutlets in Casse role cover tightly and bake in moderate oven for 35 minutes. 4 Lamb shanks2 Tbs. Minced onion 2 Tbs. Water tsp. Garlic powder 1 can 8 of Tomato sauce wipe Shanks with Damp cloth Lamb Shanks sicilian 2 tips. Spaghetti sauce seasoning 1 tsp. Salt2 Tbs. Brown sugar 1 cup dry White win arrange on baking dish. Com Bine onion with garlic powder Spaghetti sauce seasoning Salt Brown sugar Tomato sauce and wine. Pour Over Shanks. Cover and bake in a 400� oven for 1 hour. Turn oven Clown to350�. Uncover and continue baking for another l1/ hours or until Shanks Are tender. Baste frequently with sauce. Serves 4. Page 10 the stars and stripes sunday september 10, 1967