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4 lb Lamb roast (or venison)
2 tb Flour
2 Cloves garlic; minced
1 lg Onion; sliced
2 tb Brown sugar
1 tb Worcestershire
1 ts Mustard
1/4 c Vinegar or lemon juice
1 cn (16-oz) tomatoes
Dredge lamb with flour and brown in oil. Place in slow cooker. Add
remaining ingredients. Cover and cook on high for 2 hours, then turn
to low for 8-10 hours.
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