Pot Roast Shoulder of Lamb

Pot Roast Shoulder Of Lamb

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Elaine Douglas

By
@BreadandSoupLady

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
10 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

  • ·
    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

How to Make Pot Roast Shoulder of Lamb

Step-by-Step

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

Printable Recipe Card

About Pot Roast Shoulder of Lamb

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



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