31.   Place a large, heavy-bottomed stock pot over medium-high heat.

32.   Place the remaining fat in a large, straight-sided frying pan, a wide-mouthed stock pot or braiser.

33.   Place the vermouth, oil and bay leaf in a stock pot.

34.   Remove to a large stock pot.

35.   Remove to the stock pot with the lamb.

36.   Remove pan from oven, discard half the fat, and transfer the mixture to a stock pot.

37.   Save backs, neck and wings for stock pot.

38.   Start with small and large sauce pans, a stock pot that doubles as a pasta pot and medium and large skillets, all with covers.

39.   Transfer the bones and vegetables to a stock pot, cover with cold water and bring to a boil.

40.   Transfer the liq- uid to the stock pot. . .