Stuffed Shoulder of Lamb

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 shoulder of lamb, boned
  • 2 onions, skinned and chopped
  • 2 oz butter
  • Rosemary or parsley to taste


    Stuff meat with onions and rosemary or parsley. Skewer and tie well in round shape. Put in tin, brush melted butter over joint. Roast at 350°F, 180°C, gas mark 4 for twenty-five minutes per pound and twenty-five minutes over. Remove the skewers and string, and serve in wedges. A shoulder of lamb is also excellent if lamb’s kidneys are used in place of the onions. Three or four will be needed.