The lamb tasted wonderful and wasn't at all gamy. The only way this stew differed from the stew my mother taught me to make, was in browning the meat and adding turnips, and using beef. My mother and I would lightly flour the cubed meat and then saute in oil where Dorie saves adding the flour until after the meat browns and before adding the broth. It's much easier that way and I didn't see any noticeable change.
The other tip I'm glad I followed was in the prepping of the boiling onions. I almost didn't listen to the instructions - boil the little onions for a minute, then slip off the skins. Really? Would that really work? Yes, it did! I can't believe how many Thanksgivings we spent crying over peeling the little onions. Then one year I suggested using frozen onions and they were ok, but not nearly as good as fresh ones. Now I'll be making these often. They're so sweet and tender. I do remember some of the frozen ones being a little tough. So mom, you have to try them this way. Just boil a pot of water, add the onions and boil for about a minute, drain, cut off the root end, then slip off the skin. Amazing!