3 lbs. lamb shoulder or breast
4 c. boiling water
1 c. sliced onions
1 c. sliced turnips
1 c. sliced carrots
4 med. potatoes, quartered
1 tsp. salt
1/4 tsp. pepper
3 tbsp. flour
1/4 c. cold water

Wipe the lamb with a clean, damp cloth then cut into 1 inch or 2 inch squares. Place in a large kettle with the boiling water and onions. Cover and simmer 1 hour. Add the turnips, carrots, potatoes, salt and pepper. Cover and simmer 40 minutes longer or until the vegetables are tender.

Remove the meat and vegetables. Thicken the liquid in the pan with flour mixed with 1/4 cup cold water. Stir the gravy 3 to 5 minutes and let it simmer. Serve over the meat and vegetables.

Dumplings may be added 15 minutes before the stew is ready to serve. After the dumplings are added, cover the pot and do not open until done.