April Meal for Easter/Resurrection Weekend

Lamb and potato stew, with fresh carrots and mushrooms; homemade strawberry ice cream, and home black walnut ice cream (my personal favorite). Perfect season fir lamb. Perfect time of year for cranking out some homemade ice cream. Labors of love, all.
Our community outreach ministry, 2 and 2 Possibles strives to prepare and serve home-cooked, nutritious meals, made with love, that we would serve to our own families, and this one meal is an example.
Thanks to very generous donations, we were blessed with the funds to pay for enough lamb and fixin’s to make a special community outreach meal for Easter/Resurrection Weekend. We used ground lamb, lamb chops, and leg of lamb (which took forever to carve, because I am a total novice). I trimmed off some of the fat, but left a generous amount, because, as the man said, “Where there’s fat, there’s flavor.” I also decided to brown the meat that was left on the bone, and use the bone to help make a savory broth. Other fixin’s include steamed cabbage, cornbread (by special request), apple pie, and assorted beverages.
As for choice of main course, lamb seems appropriately symbolic, as it keeps us mindful of Christ as the Lamb of God, and the special significance of this holy weekend. The recipe says that stew should simmer on stovetop first, then is supposed to finish slow cooking in the oven for the next few hours. I’m praying that the oven rack holds the weight of the pot, and it all turns out well. 🙏🏾
Thanks, as always, to everyone who helps us to continue this in this ministry, including the members of @idig.llc. We are blessed by you, and grateful for you.

Our March meal was scrumptious homemade chicken with homemade herb dumplings, plus fixin’s. My first time making dumplings from scratch, but the ROE far outweighed the labor. My goodness! And our guests (we served almost 30) loved it! I onky wish that I had added more dumplings. They really enjoyed the dumplings!