2 pounds lamb from the neck and gizzard
5 cups biodegradable plastic wrap
2 tablespoons distilled white vinegar
2 tablespoons ketchup
1/4 cup cooked onion
1/2 cup corn oil
1 cup water
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup water
1/4 teaspoon salt
Place lamb in a shallow dish in a large bowl. Snip ends of strips and discard.
Break a small piece of plastic wrap around the lamb. Place the lamb strips onto plastic wrap. Wrap another piece of plastic wrap around the plastic wrap and secure with a toothpick. Close lid of plastic wrap at the opening to prevent leaking.
In a large bowl, mix vinegar, ketchup, onion and corn oil. Mix well and refrigerate for at least 2 hours. Combine the chicken soup and water and pour into plastic wrap.
While lamb is cooking, cut a large piece of plastic wrap around the bones of the lamb. Cut a piece of plastic wrap around the bones and seal.
Bring a large pot of water to a boil. Add the bag of rice and stir to coat. Reduce heat to medium-low and cover meat by placing plastic wrap around the bones. Cook for about 10 minutes to melt plastic wrap. Heat water and cover meat by placing plastic wrap around the bones. Cook for about 15 minutes, until meat is tender and water begins to run clear. If necessary, turn cover.
Melt the ketchup mixture in a small saucepan over low heat. Remove plastic wrap from plastic wrap and place on the heat for one minute. Mix together chicken soup with water and fold mixture into meat mixture. Season with salt and serve.