Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.

Lamb Kabobs

Lamb cubes

MENU IDEA
Lamb Kabobs
Vegetables En Brochette
Mashed Potatoes
Perfection Salad
Hard Rolls
Butter or Margarine
Deep Dish Apple Pie
Beverage

2 pounds boneless lamb shoulder, cut in 1½ inch cubes

½ cup salad oil

2 tablespoons vinegar

2 tablespoons lemon juice

1 teaspoon dry mustard