Place flour, mustard, and 1/2 teaspoon season salt in a resealable plastic food storage bag.
Add lamb; toss to coat
Heat oil in 12 inch skillet over medium-high heat.
Cook lamb in oil, stirring occasionally, until brown.
Place potatoes, carrots, and onions in a 3 1/2 to 4 quart slow cooker.
Sprinkle with 1 teaspoon seasoned salt.
Place lamb on vegetables.
Pour broth over lamb.
Cover and cook on low heat for 9 to 10 hour, until lamb is tender.
Stir in peas.
Cover and cook for 15 minutes.
Serve hot with hearty bread.
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