Cut ham into bits; mash herbs and seasonings with it, and put them aside.
Boil turtle meat 15 minutes.
Remove from heat and save the stock.
Brown onions in lard or vegetable oil; add turtle meat and brown well.
Then add ham and seasonings, stirring constantly.
Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently.