Categories: Meats 
      Yield: 2 servings 
  
     15 oz Lamb Shoulder 
      1    Bayleaf 
      4    Juniper Berries 
      4    Black Pepper Corns 
  2 1/8 c  White Wine 
      6    Onions, medium size 
      8    Potatoes, medium,cooked 
  3 1/2 oz Butter 
      3 c  Wine, white,dry and cold 
  
  Fot this recipe you need a "Roemertopf" an earther ware pot, special made. 
  1.Put the roemertopf in water for 6 hours, according to directions for pot. 
  2.Cut the biggest fat of the lamb shoulder and cut the meat into 4 cm cubes 
  3.Put the meat into a bowl and add the bayleaf, juniperberries, 
  peppercorns, smashed, and about 1/4 l of the white wine. Put into a cool 
  place, for about 6 hours as the pot. 4.Cut the onions and potatoes into not 
  to thin slices. 5.Cut half of the butter into cubes and put all over the 
  bottom of the Roemertopf.Add in layers, a quarter of thepotatoes,onions and 
  meat. Finishing with potatoes on top. Season with salt and pepper. 6.Add 
  the marinade with another 1/4 l wine over the mixture in the pot. 7.Add the 
  last of the butter in globs all over the top, put on lid and bake in very 
  hot oven for 90 minutes. Serve with the cold white wine.Recipe by Wolfgang 
  Kaempf translated by Brigitte Sealing Cyberealm BBS 315-786-1120