Épaule d’Agneau Farcie

Name: Épaule d’Agneau Farcie (Stuffed Shoulder of Lamb)
Cuisine: France
Ingredients: 2 cloves garlic, minced; 1 bay leaf; ¼ cup white wine; 2 tablespoons Cognac; 1 egg; 1 (3–5-pound) shoulder of lamb, boned; 2 onions, diced; ⅛ teaspoon thyme; 2 cups dry red wine; 2 carrots, sliced; Chopped parsley; 2 tablespoons Madeira; 1 cup chicken stock; Chunk of butter; ½ pound ground pork; 1 cup minced mushrooms; ½ teaspoon salt; ⅛ teaspoon pepper; ¼ pound lean ground veal; 1 shallot or onion, minced; 1 teaspoon sugar; 2 tablespoons chopped parsley

Stuffed Shoulder of Lamb

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (3–5-pound) shoulder of lamb, boned
Chunk of butter

Europe
France
Main course
Mediterranean
Gluten-free

Method

If deboning the lamb yourself, remove blade bone first and then the leg bones. Spread meat out on counter, fleshy side up.
Mix stuffing ingredients. Blend well. Spread over lamb and roll up like jelly roll. Tie at 1-inch intervals with string and around the meat the long way, making a tight package. Brown lamb roll in butter in roasting pan on top of the rang