Lamb Shoulder Cushion Roast with Stuffing

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

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.