Peruvian Lamb Stew

Prepare broth from bones and trimmings.

Place meat in heavy pan with lemon juice, onion, garlic and seasonings (except salt); let stand about 2 hours in this marinade.

Remove meat, reserving marinade mixture. Drain; brown well in hot fat in heavy skillet.

Place meat in stew pot; add marinade, then boiling broth to cover 3/4 of meat.

Cover pot; bake in very slow oven (275F) until tender, adding salt at end of first hour.

When meat is done, remove from broth; skim off all fat. Add limas; simmer on top of range about 15 minutes. If gravy is not thick enough, blend 1 tablespoon fat with 1-1/2 tablespoons flour; stir into gravy.