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Roast Lamb

4 lb Lamb roast (or venison)
2 tb Flour
Oil
2 Cloves garlic; minced
1 lg Onion; sliced
2 tb Brown sugar
1 tb Worcestershire
1 ts Mustard
1/4 c Vinegar or lemon juice
1 cn (16-oz) tomatoes


Dredge lamb with flour and brown in oil. Place in slow cooker. Add remaining ingredients. Cover and cook on high for 2 hours, then turn to low for 8-10 hours.




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