Categories: Breads, Main dish 
      Yield: 6 servings 
  
------------------------------FROM LOIS FLACK------------------------------ 
 
------------------------CYBEREALM BBS (315)786-1120------------------------ 
           *   *   *   *   *   *   * 
      2 lb Lamb, cut in 1-inch cubes 
      1 lb Potatoes, peeled and cut 
           - in cubes 
      1 lb Carrots, peeled and sliced 
      1 lb Onions, quartered and sliced 
      2    Bay leaves 
    1/2 ts Oregano 
    1/2 ts Thyme, crushed 
    1/2 ts Rosemary 
  
     Cover the lamb with water and boil for 15 minutes.  Drain and dry the 
  meat.  Combine meat and vegetables.  Tie the herbs in a small cloth bag, 
  add to the mixture.  Add enough water to almost cover. SImmer for 1 hour 
  and 30 minutes.  Remove the herb bag and serve. 
   
  Serves 6 to 8. 
   
  Source: "The Cookin' O'THe Green" - February '94 edition - Family magazine 
   
  Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.