Stuffed Shoulder of Lamb

• 1 shoulder of lamb, boned
• 2 onions, skinned and chopped
• 2 oz butter

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.</