I made a lamb shoulder roast Sunday in my Instant Pot. The recipe is simple. An inch of beef broth, 3 tablespoons of Worcestershire Sauce, and a 2 pound lamb shoulder (thawed) prior marinated with a herb mix I had on hand. Pressure cook for 1 hr 45 min. Natural release of the pressure. The liquid at the bottom of the Instant Pot was used to make a gravy. Served over Basmati rice with a side if Frencg bread. No slaving over a hot stove or oven. Tender enough to cut with a butter knife. And oh so flavorful! There are so many wonderful ways to cook lamb. It is not rocket science. Dare to explore. You will be pleased with the results. Cooking with lamb is easy. Give it a try.

Happy Mother’s Day to Mary Lynn!