Bo-Peeps-a-Crock
by Carol Shenkenberger
Prep time: 0:10
Overall time: 4:00
SERVINGS
8 servings scale / convert
INGREDIENTS
1 (2) veal or lamb breast
2 tbsp. chicken boullion mix
1 tsp. nutmeg
1 tsp. powdered ginger
16 whole cloves
1 carrot, chopped
1 cup grapes (optional)
INSTRUCTIONS
Cut the meat as needed to fit in the crockpot, removing as much fat as possible. Now toss in the rest. Cook on high for 4 hours, then cool it and skim off the fat. Reheat.
CHEF COMMENTS
This is good heated for 6 hours at a shot for 2 days. (Refrigerate between times!) Serves well with an acorn or buttternut squash, cut in half, baked and served in a bowl with the shell filled with meat and soup. Add rice (Basmati or Jasmine prefered) and some green beans for a perfect but easy meal.
Nutrition: High in fat, even when cooled and skimmed, but sugar free and low in sodium. Use as a specialty now and again even if dieting. Sastifies sweet tooth with no sugar added.
TAGS
crockpotlamb, lamb, main courses add tags
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