L’Épaule d’Agneau Farcie

Stuffed shoulder of lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

A shoulder is a smaller joint than a leg so if eight people are to sit down at table, it is often stuffed. We in England stuff our shoulder of lamb too, but not with as exciting a farce as the French. Incidentally, ‘a French farce’ was originally a comic interlude ‘stuffed’ between the acts of mystery plays in the Middle Ages.


  • 1 boned shoulder of lamb weighing 1.5 kg ( lb)
  • 24


Spread the shoulder out flat on a firm surface, trim off any excess fat and beat the meat with a meat bat or similar implement to flatten and tenderize it as much as possible.

Mix together the ingredients for the stuffing, binding them with the beaten egg and flour, and place the mixture along the centre of the meat, parallel with its longest side. Pull up the meat round it to form a ro