Shoulder of Lamb Camargaise

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 shoulder of lamb
  • salt and freshly ground black pepper
  • butter
  • olive oil
  • well-flavoured


Ask your butcher to bone lamb; do not let him tie it. Ask for bones. Season boned shoulder of lamb generously with salt and freshly ground black pepper. Place lamb in a porcelain or earthenware casserole with marinade ingredients. Marinate lamb in this mixture for at least 8 hours, turning meat from time to time.

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