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POT-ROASTING Lamb

Lamb for Pot-Roasting:

  • Lamb Stew Boneless
  • Lamb Neck for Stew
  • Lamb Shoulder Blade Chops
  • Lamb Shoulder Arm Chop
  • Sliced Lamb Shanks
  • Lamb Leg Sirloin Portion

Utensils:

  • Heavy-gauge roasting pan, with lid
  • Dutch Oven, with lid
  • Tongs
  • Platter
  • Slow Cooker

Instructions

  1. Lightly flour and season meat. In a 6-quart Dutch oven, add oil and brown meat over medium heat until brown on all sides.
  2. Pour out any excess oil, and add a small amount liquid of your choice (such as water, wine, or beef stock.) Add vegetables of your choice. Cover with a tight fitting lid. Simmer over low heat until fork tender.
  3. Brown meat described as above. Preheat oven to 325°. Place meat, vegetables of your choice (such as potatoes, carrots, onion, etc.) and cooking liquid in Dutch oven with lid on. Bake until done.
 
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