Battle of Rabaul

Sent by Anne Editor: A stock for sure! But be prepared for a very strong lamb flavor. In this recipe, you should use roasted lamb/mutton bones. Tip the potatoes into the hot tray and place back under the In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Store: Cooled lamb can be kept in the refrigerator for up to 4 days in an airtight container. If you’re ready for full-on lamb flavor, just the lamb bone will do. Simmer for about 6 hours and remove any foam that forms at the surface. Serve: A great thing about roasted meat is it can sit at room temperature for up to 2 hours before it needs to be stored.This allows time to visit before you have to put it away. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces. Add barley, boulion, celery, bell peppers, carrots, and spices. Heat till it boils and then reduces to a simmer. To temper the gaminess, throw a few chicken bones into the pot to mellow lamb’s flavor. 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