Braised Roast of Lamb

Ingredients

• 1 rolled shoulder of lamb
• 44 cup melted drippings or butter
• Y2 cup chopped onion
• 1 sliced carrot
• 2 cups tomato juice or canned tomatoes
• 14% cup chopped turnip
• Y2 cup chopped celery
• V2 bay leaf
• 1 teaspoon salt
• 4 whole peppercorns
• 2 cups water

Method

1. 1

   Melt fat in heavy kettle with tight fitting lid.

2. 2

   Brown meat on all sides.

3. 3

   Remove from kettle and cook the chopped vegetables in the fat for 10 minutes.

4. 4

   Return the meat to the kettle and add other ingredients.

5. 5

   Cover and cook over low fire for about two hours or until meat is tender.

6. 6

   Remove meat and thicken stock with flour for delicious gravy.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 41. The excerpt below is the record exactly as published.

BRAISED ROAST OF LAMB 1 rolled shoulder of lamb 44 cup melted drippings or butter Y2 cup chopped onion 1 sliced carrot 2 cups tomato juice or canned tomatoes 14% cup chopped turnip Y2 cup chopped celery V2 bay leaf 1 teaspoon salt 4 whole peppercorns 2 cups water

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