Name: Lamb Shoulder Cushion Roast with Stuffing
Yield: Serves 6 to 8
Ingredients: 1 (3 to 4 lb.) square cut shoulder of lamb; 2 tblsp. butter or regular margarine; 2 tblsp. chopped onion; ½ c. chopped celery; 1 tsp. salt; ¼ tsp. ground ginger; 2 tblsp. brown sugar; ¼ c. milk; 1 c. (¼ ″) bread cubes; 1 tblsp. mint flakes (or 2 tblsp. chopped fresh mint); 2 c. chopped unpeeled apples

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

The delightful stuffing is what makes this roast distinctive—try it

Ingredients

1 (3 to 4 lb.) square cut shoulder of lamb
2 tblsp. chopped onion

Starter

Method

Have bones removed from roast to form a pocket.
Sauté onion and celery in butter. Add remaining ingredients; toss lightly.
Fill lamb cavity with stuffing; skewer or sew edges together.
Place, fat side up, on rack in shallow pan. Roast uncovered in slow oven (300 to 325°) about 2½ hours, or 30 to 35 minutes per pound.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Lamb Shoulder Cushion Roast with Stuffing

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of