Pot Roast of Lamb
4 lb shoulder lamb
1 tsp salt
3 tbsp enriched all purpose flour
1/2 cp water
3 tbsp shortening
1 - Mix salt, pepper and flour.
2 - Dredge meat in flour on all sides and brown in the shortening.
3 - Place meat and water in a large covered pan and roast at 325 degrees for 45 minutes per pound of meat
4 - During the last 45 minutes add the vegetables. 5 - When the meat and vegetables are done, remove to a hot platter
5 - Garnish with carrot tops. Toral roasting time 3 hours.
6 - If gravy is desired, place pan on a surface unit and add 1 1/2 cps. water.
7 - Bring to a boil and gradually stir in a thickening made of 3 tbsp flour and 1/3 cp water.
8 - Season to taste. 1 Tbsp of Worcestershire sauce may be added to the gravy if desired.