Categories: Soups/stews, Lamb 
      Yield: 8 servings 
  
      2 lb Lamb neck or brest, well            2    Stalks celery, sliced 
           Trimed                              1    Turnip, peeled and diced 
    1/2 c  Pearl barley                        1 pk (10 oz) frozen peas, thawed 
      1 tb Salt                                1 ts Leaf thyme 
      3    Peppercorns                       1/4 ts Tabasco sauce 
      1 md Onion, chopped                  
  
  Contributed to the echo by: Margarita Towns Scotch Broth Combine all 
  ingredients in crock-pot. Add water to cover; stir well. Cover and cook on 
  Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any 
  remaining fat. Dice meat. Skim off fat from liquid and return meat to 
  crock-pot.  2 quarts.