Pine Lick Mutton or Lamb and Gravy – Garden & Gun

Ingredients

• 4 tbsp. extra-virgin olive oil
• 1 (5–7 lb.) bone-in mutton leg or shoulder, patted dry with paper towels (you may substitute bone-in lamb)
• 1 lemon, cut in half
• Table salt and freshly ground black pepper
• 2 large onions, cut into chunks
• 2 carrots, trimmed, scrubbed well, and cut into chunks
• 4 celery ribs, coarsely chopped
• 8 cups (2 quarts or 64 oz.) chicken broth, homemade or store-bought, heated (I like Pacific Organic brand)
• 2 tbsp. all-purpose flour