Marinade (below)
5 to 6 lb rolled lamb shoulder
2 medium carrots, sliced
1 medium onion, sliced
1/2 cup water
3 tbsp. flour

Pour Marinade over meat in glass dish; cover and refrigerate 24 hours, turning meat occasionally. Heat oven to 325F. Place meat, Marinade, carrots and onions in roasting pan. Roast uncovered 3 1/2 hours or until meat is tender, basting 5 or 6 times with Marinade.

Remove meat and vegetables; keep warm. Strain broth; measure 2 cups and pour into pan. Shake water and flour in covered jar; stir flour mixture slowly into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over sliced lamb.

12 servings

Heat 2 cans (10 1/2 oz each) condensed beef broth (bouillon), 2 tbsp pickling spice, 1 1/2 tsp poultry seasoning, 1 tsp salt, 2 tbsp grated lemon peel and 3 tbsp lemon juice. Cool.