8 llama legs
1 cup dry mustard
3/4 gallon tomato sauce
10 cloves garlic (crushed)
2 cups Worcester sauce
10 chicken stock cubes
1 gallon water

Bake, grill or microwave llama til tender. Combine remaining ingredients in 5 to 10 gallon pot and bring to boil, simmer 5 minutes. Add llama legs and cook for 25 minutes or until sauce has thickened slightly. Serve cold with dressing. (Ranch or Bleu Cheese is good)