Pot-Roast Lamb(Family Recipe) - cooking recipe

Ingredients

2 to 3 lb. lamb from the shoulder (young or Spring lamb)
2 large onions
1/2 stick butter
1 Tbsp. caraway seed
pepper and salt to taste

Preparation

Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.