Stewed Neck or Shoulder of Lamb
- Neck or shoulder of lamb
- Pepper
- Salt
- 2 quarts cold water
- 4 Tbsps tomato catsup
- 1 tsp browning
- Browned flour
Brown the lamb in drippings. Season with pepper and salt. Pour cold water over it and stew slowly for about an hour and a half or until tender, letting the water stew away. Add tomato catsup and browning. Thicken with browned flour. Pour the gravy over the meat and serve like a rascal with a smile on your face.
Submitted by Mar 15, 2010
15 min
30 min
45 min