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1 lb. coarse ground lamb (not lean) 1 tsp. salt Salt meat and cook over medium heat until done, stirring occasionally. May be stored in refrigerator for a week or two. Substitution: Use lean lamb or beef and 1/2 cup oil. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |