Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

Combine all ingredients in crock-pot. 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 crock-pot. Makes 2 quarts.