3/4 stick butter
1 1/2 lb. lamb shoulder blade
3 med. onions, chopped
1 green pepper, chopped
1/2 c. celery, chopped
1/4 c. tomato paste
2 c. water
2 tsp. vinegar
1/4 tsp. sage
Dash salt
Dash pepper

Heat oven to 350 degrees. Heat butter in skillet. Brown meat lightly in butter on both sides, remove to roasting pan. Saute one onion, green pepper and celery in butter in skillet and add to lamb in roaster. Mix together tomato paste, water and vinegar and 2 remaining onions. Stir in sage, salt and pepper and pour over meat. Cover pan and roast for about 1 1/2 hours or until tender. Yields 2 to 4 servings.