Lamb-Barley Stew

First, you gotta choose your lamb.

We go 2 different ways;

1- the economical shank or

2- the more expensive "steak".

This is where you choose a really nice leg of lamb, select where the thickest part is
and have the butcher cut it there. You then keep the big part as a small roast and
the other part is cut up into 1 inch thick slices.(stew meat, also works well on the BBQ...
remember to keep frozen).

P.S. : Chicken(no skin & frozen) works the same way. It's best if the meat is FROZEN when it first goes in.
Helpful Hint: Want a stew ?...simmer down to desired thickness. Want a soup ?...put in less veges and barley and add more liquid.

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