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.