Each red rationing stamp was printed with a letter indicating the week when the stamp could be used and a number which represented the number of points it was worth. Each week the number of points that the shopper had to give up for a rationed item was adjusted according to the availability of the item and in the case of meat in accordance with the amount of edible meat in a pound of that particular cut. Lamb shoulder tends to have considerable fat and bone and so was lower in points than the same weight of leg of lamb, for example.
1 tablespoon vegetable shortening or butter (or a mixture)
1½ pounds lamb shoulder chops, cut into 1-inch pieces
2 cups water
½ teaspoon salt
¼ teaspoon ground black pepper
4 medium carrots
1 pound asparagus
1 bunch green onions
½ cup milk
¼ cup unsifted all-purpose flour
Melt shortening in a 4-quart Dutch oven; sauté lamb pieces until brown on all sides. Add water, salt, and pepper; bring to a boil. Cover and simmer until tender, 1 to 1¼ hours.
Meanwhile, peel and thinly slice carrots. Trim asparagus and green onions; cut diagonally into 2-inch pieces. When lamb is tender, add carrots, asparagus, and green onions. Cook until vegetables are just tender, about 6 to 8 minutes longer.
Remove lamb and vegetables to large casserole using a slotted spoon; discard any bones and pieces of fat. Stir together milk and flour until smooth. Remove fat from broth in Dutch oven; stir in milk mixture and cook, stirring constantly until gravy has thickened. Pour gravy over lamb and vegetables and serve.
6 Servings