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Lamb Pot Roast

Yield 4 servings


  • 1 (3-pound) lamb shoulder roast
  • 1 pound new potatoes, peeled and quartered
  • 4 carrots, scraped and cut into 3-inch pieces
  • 4 stalks celery, cut into 3-inch pieces
  • 1 (14 1/2-ounce) can tomatoes, undrained
  • 3 cups water
  • 1 tablespoon salt
  • 1 teaspoon pepper

How to Make It

  1. Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast in a greased roasting pan. Arrange potatoes, carrots, and celery in pan. Combine remaining ingredients; pour over roast.

  2. Cover and bake at 350° for 1 1/2 hours. Uncover and continue baking for 30 minutes or until roast is tender, basting frequently with pan drippings.

  3. Transfer roast and vegetables to a warm serving platter. Let roast stand 10 minutes before slicing.

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