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SHEEPHERDER'S STEW 
2 tbsp. cooking oil
2 to 3 lbs. lean lamb, cubed
4 med. potatoes, halved
4 onions, sliced
6 carrots, coin cut 1/4 inch
3 parsnips, quartered
1/2 to 1/3 c. barley
Dash of garlic salt
1/4 tsp. pepper
1/8 tsp. rosemary

In a large cast iron Dutch oven, add oil; then season meat with flour, garlic salt, pepper, and rosemary. Then brown the meat. Drain off oil and fat. Cover with water and cook slowly for about 45 minutes until almost done. Add barley and simmer 1 hour, stirring often. Then add all other vegetables and cook slowly 3 more hours. Add more water, if needed.
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