Trim excess fat from lamb and place fat in a large roasting pan. Render fat in a very hot  oven for 10 min, stirring occasionally. Meanwhile cut lamb into 2" cubes. Remove pan from oven, reserve 6 tbsp fat and discard balance. Mix meat in the fat and spread out in a single layer in Two roasting pans. Sprinkle on sugar. Bake meat in a 500 oven for 20 min to draw juices; stir several times. Drain juices and reserve. Mix salt with flour and sprinkle over meat, mixing to blend. Return meat uncovered to the oven for 20 min more.
Boil the reserved pan juices until reduced to 1 cup; add the stock, rosemary and bay leaves and divide evenly between the two pans, stirring to loosen the browned pan particles. Cover and bake at 375 for 1 1/2 hr until very tender. Transfer meat to another container and strain pan juices to remove lumps and bay leaves. Skim fat and pour juices over the meat. At this point you can refrigerate the meat and continue the next day, if desired.
Peel carrots, cut them into thirds and trim blunt ends to simulate baby carrots. Peel turnips and if they are over 1" thick slice them in half, trimming to make rounded shapes like a baby turnip. Peel the onions. Cook these separately in salted water 15 min. Drain well; cover with cold water and refrigerate until the stew is assembled.
The same day you serve the stew: peel potatoes and cook in boiling salted water 15 min. Hold in warm water up to an hour max. Until ready to mix into the stew. Cut ends from the squash and split in 2 lengthwise or if large in 3/4" thick slices. Cook covered in boiling salted water 8 min. Hold with the potatoes until ready to assemble.
Reheat the meat, covered, in a 300 oven 1 hr, add cooked vegetables and heat another 1-2 hrs. 1/2 hr before serving add the peas and mix.
[I think this recipe needs more seasoning; say 2 tsp rosemary, 4 bay leaves and a generous amount of black pepper, perhaps other herbs or a bit of garlic - Jw.]
From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.