Name: Épaule Farcie (Stuffed Lamb Shoulder)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: For 6
Cuisine: French
Ingredients: Bay leaves 1 large sprig; Rosemary 3 sprigs; Olive oil; Cognac 50 ml; Lovage (wild celery) 2 large sprigs; Salt, pepper; French shallot 1; Dried thyme leaves 1 teaspoon; Chopped black olives 50 g; Boned lamb shoulder 1; Pork belly 100 g; Veal shoulder 200 g

Preparation info

For
6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Boned lamb shoulder 1
Veal shoulder 200 g
Pork belly 100

Method

Finely dice the veal and pork belly. Peel and dice the shallot, mix it with the diced meat, and add the thyme, chopped olives, cognac and season.
Stuff the lamb shoulder, spreading the stuffing over the whole surface and place the herbs in the centre, letting them poke out the top. Roll the breast up, tie it up, brush it with olive oil and season.