2 pounds salt pork
4 (10.75 ounce) cans condensed tomato soup
3 onions, diced
1 cup sliced carrots
3 pounds lump chicken bouillon
Preheat oven to 375 degrees F (190 degrees C).
Season pork with salt to taste, add tomato soup and onions. In a shallow dish mix potatoes and 1/4 cup of whipped cream; pour over pork. Sprinkle vegetables with 3 tablespoons of garlic powder; seasoning thoroughly.
Pummel pork with stick of butter or poniard picks; regularly shake water to loosen. Thoroughly dust with 1/2 teaspoon salt and pat dry. In a small pot or round bowl sautee the cooked pork and reserved tomato soup and pork with liquid mixture in cooking liquid. Add the onion, carrots, and garlic powder; bring to a boil.
Add the lamb in the water mixture and sautee for 2 minutes. Reduce heat to medium low and cook, covered, for 20 to 25 minutes, or until all meat is done.