Ingredients: ------------- 2 lbs Shoulder lamb, 1-inch cubes 1 Large onion, chopped 8 oz can Tomatoes 1 oz All Purpose flour 1 tsp Marjoram 2 Tbsp Oil 2 oz Butter 1/4 pint Beef stock Salt and Pepper to taste Cook the lamb chops and the onions in the butter and oil until the the onions are soft and golden and the lamb is slightly browned. Stir in the flur and cook for 3 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to a boil, stirring well. Pour into the crockpot, cover and cook on HIGH for 45 minutes, then on LOW for 6½ to 7 hours.

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