Épaule d’Agneau Farcie

Stuffed Shoulder of Lamb

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. If deboning the lamb yourself, remove blade bone first and then the leg bones. Spread meat out on counter, fleshy side up.
  2. 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