Stuffed Shoulder of Lamb

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

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

    Method

    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.