Lamb Shoulder Cushion Roast with Stuffing

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

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.