| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Crockpot | 8 | Servings |
INGREDIENTS
| 2 | lb | Lamb neck or breast; well trimmed |
| 1/2 | c | Pearl barley |
| 1 | tb | Salt |
| 3 | Peppercorns | |
| 1 | md | Onion; chopped |
| 2 | Stalks celery; sliced | |
| 1 | Turnip; peel/dice | |
| 10 | oz | Frozen peas; thawed |
| 1 | ts | Leaf thyme |
| 1/4 | ts | Tabasco sauce |
INSTRUCTIONS
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
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