Pot Roast Shoulder of Lamb

Pot Roast Shoulder Of Lamb

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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

How to Make Pot Roast Shoulder of Lamb


  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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