Rolled lamb (shoulder)
Tops of celery
1 sprig parsley
1 onion, sliced
1/4 c. mushrooms, chopped
1/2 c. butter
1 c. cream
2 tbsp. vinegar
Flour
Salt and pepper

Sprinkle roast with salt and pepper. Brown the rolled lamb shoulder in butter, then add tops of celery, sprig of parsley, sliced onion and 2 tablespoons vinegar. Cover and roast in 350 degree oven until tender. Approximately 40 minutes per lb. When not quite finished remove meat, strain juice. Sprinkle meat with flour, then return meat and strained juice and add cream and mushrooms. Place back in oven and continue to roast until done. Approximately 30 minutes.