Category: Crock Pot

2 lb Lamb neck or breast, well trimmed

1/2 cup Pearl barley

1 tbsp Salt

3 Peppercorns

1 medium Onion, chopped

2 Stalks celery, sliced

1 Turnip, peel/dice

10 oz Frozen peas, thawed

1 tsp Leaf thyme

1/4 tsp Tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to crock-pot. 2 quarts. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 12, 1998