• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Roast Stuffed Shoulder of Lamb

  • Recipe Submitted by on

Category: Lamb/Sheep

 Ingredients List

  • 4 lb Shoulder Of Lamb; Boned

 Directions

STUFFING
1/2 oz Butter
2 oz Mushrooms; Chopped
3 oz Soft White Bread Crumbs
Salt And Pepper
1/2 ts Mixed Herbs
1 Egg To Bind Or; Beaten
3 1/2 oz Prepared Stuffing Mix
Flour
Dried Rosemary; Optional
1 Clove Garlic; Optional
Salt And Pepper

Open out meat and place stuffing near centre. Roll up and tie firmly with
string at 1 " intervals. Place meat on rack in roasting tin. Dust with
flour (this helps crisp the fat) and sprinkle with rosemary. Place skinned,
crushed clove of garlic beneath the rack.

Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per pound
stuffed weight. When done, remove roast to a heated platter and keep it
warm while you make gravy in the roasting tin.

Pour of all but 1 tablespoonful fat. Stir in 1 tablespoon flour. Gradually
add about 3/4 pint hot stock (e. g. liquid in which vegetables have been
cooked) and boil up.

Adjust seasoning to taste, strain and serve. Usual accompaniments are mint
sauce or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower
or peas.
the meat and gravy and are in no way overpowering.


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