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Mutton in Beer
2 pounds leg of lamb or mutton (can also use beef)
1 pint dark beer or ale
2 onions, thinly sliced
1 tsp salt
Pepper to taste
2 Tbsp butter

Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place in a heavy pan with the beer and onions, cover and simmer for an hour. Add the salt, pepper and butter and continue simmering for 30 minutes, or until tender.

Though it's not in the original recipe, adding 1/2 tsp or so of malt vinegar or cider vinegar really sparks up the dish. Serve with fingers of fried bread.
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