| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 4 | lb | Lamb roast, or venison |
| 2 | T | Flour |
| Oil | ||
| 2 | Cloves garlic, minced | |
| 1 | Onion, sliced | |
| 2 | T | Brown sugar |
| 1 | T | Worcestershire |
| 1 | t | Mustard |
| 1/4 | c | Vinegar or lemon juice |
| 1 | 16-oz tomatoes |
INSTRUCTIONS
Dredge lamb with flour and brown in oil. Place in crock pot. Add remaining ingredients. Cover and cook on high for 2 hours, then turn to low for 8-10 hours. MRS MARION FOSTER (MARY) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 86mg
Potassium: 132.7mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 6.6g
Protein: <1g