Name: Roast Shoulder of Lamb with Orange
Yield: Serves 4-6
Cuisine: United Kingdom
Ingredients: 8 fl oz/1 cup/250 ml boiling water; 4-5 lb/1.8-2.3 kg shoulder of lamb, blade bone removed to make a pocket; 2 oz/¼ cup/60 g butter; 5 medium onions, sliced; ½ tsp ground nutmeg; Trussing needle or poultry pins and string; salt; 1-2 slices of orange; 2 tbsp butter; medium bunch of parsley, chopped with stems discarded; 2 anchovy fillets, finely chopped; 12 fl oz/1½ cups/375 ml orange juice

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

England was famous for wool as early as the second century and by the Middle Ages the mutton from her sheep had become the staple meat. Oranges appear in many of May’s recipes – they had been common in England since Elizabethan times, when cheerful crowds were in the habit of throwing oranges and eggs at each other on May Day. Anchovy is excellent with lamb, giving a piquant flavor with no trace of fish.

Stuff [the mutton] with parsley and onions, or sweet herbs, nutmeg, and salt, a