Lamb Stew
2 1/2 cups chicken broth
3 carrots, scraped and thinly sliced
2 onions, thinly sliced
1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
2 lb lamb neck pieces or ask your butcher for lamb pieces that they trim off (you may have to ask them to call you when they have it -- that's what my guy at the Food Lion does for me...he has a sweet tooth so I trade home-made cookies for the phone call...giggle...)
1/8 tsp salt
1/8 tsp pepper
parsely for garnish
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot. Arrange the lamb on top.

Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.Sprinkle parsley over the stew and serve hot with thick, crusty bread.
Serves 4.