Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pot roast shoulder of lamb

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

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.

yield 6 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For pot roast shoulder of lamb

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT