2 qt. water
1 c. dried split peas
1 lb. lamb neck or shank
1/2 tsp. dried thyme
1 lg. garlic clove, sliced
1 tsp. salt
6 peppercorns
1 tbsp. raw rice
1 sm. chopped carrot
1 med. chopped onion
Salt & pepper

In a large baking dish with a cover, combine all ingredients. Cover and put in preheated 300 degree oven. Bake 3-4 hours or until meat is very tender and peas have disintegrated. Thin out with water. Add salt and pepper to taste.

With slotted spoon divide lamb into soup bowls. Discard bone and peppercorns. Ladle soup over meat.