Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lamb shoulder
   2      ounces        butter
   1      ounce         all-purpose flour
   1      teaspoon      marjoram
   8      ounces        canned tomatoes
   1      large         onion
   2      tablespoons   oil
     1/4  pint          beef stock
                        salt and pepper

Preparation:

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter and oil until the onions are soft and golden and the lamb is lightly browned. Stir in the flour and cook for 2 minutes. Add seasoning, marjoram, stock and tomatoes with their juice. Bring to the boil, stirring well. Pour into crockpot, cover and cook on HIGH for 30 minutes, then on LOW for 6-7 hours.