Title: Roast Stuffed Shoulder of Lamb
Categories: Lamb, Silvia
Yield: 8 Servings

4 lb Shoulder Of Lamb; Boned

----------------------------------STUFFING----------------------------------
1/2 oz Butter
2 oz Mushrooms; Chopped
3 oz Soft White Bread Crumbs
Salt And Pepper
1/2 ts Mixed Herbs
1 Egg To Bind Or; Beaten
3 1/2 oz Prepared Stuffing Mix
Flour
Dried Rosemary; Optional
1 Clove Garlic; Optional
Salt And Pepper

Open out meat and place stuffing near centre. Roll up and tie firmly with
string at 1 " intervals. Place meat on rack in roasting tin. Dust with
flour (this helps crisp the fat) and sprinkle with rosemary. Place skinned,
crushed clove of garlic beneath the rack.

Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per pound
stuffed weight. When done, remove roast to a heated platter and keep it
warm while you make gravy in the roasting tin.

Pour of all but 1 tablespoonful fat. Stir in 1 tablespoon flour. Gradually
add about 3/4 pint hot stock (e. g. liquid in which vegetables have been
cooked) and boil up.

Adjust seasoning to taste, strain and serve. Usual accompaniments are mint
sauce or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower
or peas.
Recipe By : Old Magazine clipping from England, Sixties?

Posted to EAT-L Digest 17 October 96

Date: Fri, 18 Oct 1996 09:55:40 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>

NOTES : A large roast cooks better and is more economical than a small
roast. 4 lb will serve 4 hot portions one day and 4 cold the next. You can
omit the

seasoning of rosemary and garlic if you wish, but these do add subtle
flavour to

the meat and gravy and are in no way overpowering.