1 oz. butter
4 lamb shoulder chops
1 onion, diced
2 tsp. Worcestershire sauce
2 tbsp. ketchup
2 tbsp. sweet pickle, chopped
1 tsp. mustard
1 tbsp. vinegar
1 tbsp. flour
4 oz. water
Pinch of salt

Fry lamb with onion in melted butter, until brown. Add flour, stir. Add remaining ingredients stir. Bring to a boil. Reduce heat and simmer for 20 minutes.