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
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.