(Serves 4-6)

2-2½ lb shoulder of lamb (excess fat removed)
1oz lard or dripping
½ lb carrots, peeled and sliced
3 sticks celery scrubbed and chopped
½ lb potatoes, peeled and cubed
½ pt pale ale
14 oz can tomatoes
Few sprigs of rosemary

Melt lard in roasting tin, add lamb, brown on all sides over high heat. Remove to a plate. Add carrots, celery and potatoes to remaining fat in pan, fry until starting to brown. Add tomatoes and ale and bring to the boil, stirring. Put meat back into the roasting tin, season with salt and pepper and place 2 sprigs of rosemary on top. Cover with foil, cook on centre shelf for 2-2½ hrs until juices run clear after piercing meat with a skewer. Garnish with rosemary.

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