1.   Abbacchio alla cacciatora, a Roman lamb stew, is flavored with anchovies, vinegar and rosemary, producing a rich, complex taste.

2.   Buza believes it is a lamb stew called Tirit, which is served over a crisp bread and topped with a yogurt sauce.

3.   Chemical analysis of dirty dishes and drinking cupsrtifacts from the Midas site include jars which contain the remains of lamb stew inside the vat.

4.   Ireland, where lamb stew and Guinness stout come to mind.

5.   It mixes well with hearty dishes like roasted meats, lamb stew, or pasta with portobello mushrooms and sun-dried tomatoes.

6.   John R. Mitchell, Burleson, Texas, is looking for a recipe for grits cream and another called dilly lamb stew.

7.   Or it might have been the lamb stew.

8.   Preparing a bright lamb stew is easy and not especially time-consuming.

9.   Remove the lamb stew from the oven and remove the bay leaf.

10.   Sausages, game and braised dishes including beef or lamb stew are also good choices.