1 lb ground lamb
2 -3 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) can tomato sauce
1/4 cup ketchup
1/4 cup barbecue sauce
1 tablespoon firmly packed brown sugar
1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
In a large skillet, brown ground lamb, celery and onion. Spoon off any excess fat.
Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
If Joes appear too 'loose', leave cover off and let moisture evaporate.
Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.