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Lamb and Turnip Pie
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This recipe has no tie-in with any particular region, but can easily be adapted to regional produce. Try to buy a cut such as neck of lamb or shoulder for braising; if you come across mutton at a local farmers’ market, try that instead. Serve with buttered cabbage, boiled potatoes and mashed swede.
Serves: 4 - 6
Typical values per serving:
Per serving (for 6)
This recipe was first published in March 2007.