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2 pounds lamb neck or breast -- trimmed
1/2 cup pearl barley
1 tablespoon salt
3 whole peppercorns
1 medium onion -- chopped
2 stalks celery -- sliced
1 turnip -- peeled and diced
1 10 oz pkg frozen peas -- thawed
1 teaspoon leaf thyme
1/4 teaspoon Tabasco sauce
Combine all ingredients in slow cooker. Add water to cover; stir well. 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. Skim off fat from liquid and return meat to slow cooker. Makes 2 quarts.
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