Instructions: * Note: Our tester used lamb shoulder, which is more readily available than mutton. Some cooks add dried or frozen lima beans, tomatoes and a little boiled shredded beef or wild game.

In a large saucepan or kettle, cook lamb in water to cover until tender, about 2 hours. Discard broth and bones. Chop meat fine and set aside.

Meanwhile, in large stockpot, cook chicken in 1 gallon of water until tender, about 30 minutes. Remove chicken and set aside.

Add cabbage, onion, potatoes, corn, ketchup and an additional 1/2 gallon of water to the chicken broth. Bring to a boil over medium-high heat. Reduce heat to medium and cook until potatoes are tender, about 20 minutes.

Meanwhile, chop chicken meat, discarding bones and skin. When potatoes are tender, add chicken, lamb, tomato puree, lemon, vinegar, Worcestershire sauce, salt, pepper and cayenne. Return to a boil. Reduce heat to medium-low and simmer 2 hours or more, stirring occasionally from the bottom as it thickens.

Burgoo is often served with bread, but crackers or corn bread are also good.

This recipe yields about 1 1/2 gallons for 24 servings.

Comments: Burgoo is to Kentucky what Brunswick stew is to Georgia - the communal dish that used to grease the skids at political barbecues and now shows up at church picnics and the like. The burgoo capital has to be Owensboro, an Ohio River city that specializes in mutton barbecue. Owensboros numerous Catholic parishes stage enormous fund-raising dinners; at St. Pius Xs gathering in June 1999, they cooked 7,000 pounds of barbecue and 700 gallons of burgoo. Most burgoo cooks in Owensboro use a recipe similar to this one from the Moonlite Bar-B-Q Inn, the citys best-known barbecue restaurant.

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