Pot Roast Shoulder of Lamb

Pot Roast Shoulder Of Lamb Recipe

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Elaine Douglas


This is actually a New Zealand recipe but that was not an option on the list of countries.
Of course you can use lamb grown locally. Trim off excess fat.

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10 Min
40 Min
Stove Top


3 lb. shoulder nz spring lamb
1 ½ c. tomato juice
1 tsp dried rosemary
¾ tsp salt
¼ tsp pepper
6 potatoes, peeled and quartered
6 carrots, scraped and cut into chunks
3 large cooking onions peeled and cut in halves
1 pkg. 12 oz frozen peas
½ c. sliced celery
2 ½ tbsp. flour
3 tbsp water


1Place lamb, fat side down, in Dutch kettle or large heavy stewing pot. Brown well, turning and browning on all sides.
2Drain fat; add tomato juice, rosemary, salt and pepper; cover and simmer for about 1 ½ hours or until meat is almost tender.
3Add next five ingredients; simmer for about 30 minutes or until meat and vegetables are tender. Skim fat.
4Combine flour and water to make a smooth paste, lift meat and vegetables to a warm platter; keep warm in oven.
5Slowly stir flour mixture into stock in pot, stir and cook over medium heat, until smoothly thickened; serve source very hot with meat and vegetables.

About Pot Roast Shoulder of Lamb

Course/Dish: Roasts
Main Ingredient: Lamb
Regional Style: Australian
Dietary Needs: Dairy Free, Low Sodium