select a lean roasting cut of lamb.
and trim offfat. steam until tender or process in a pressure cooker about 30 minutes at 15 pounds pressure.
let the lamb cool before cutting into 1/2 inch cubes,


spread sparingly over dehrdrator trays. Dry approxinately 4 to 6 hours, at 145 degrees, stirring occasionaqlly, .
Then reduce the heat to 130 degrees, and continue dehydrating until the cubes are hard and dried throughout.
TO use dried lamb, pour 1 cup of boiling water over 1 cup of cubes, and simmer in a covered saucepan, for about 45 to 50 minutes,