Stuffed shoulder of lamb,French recipe

Ingredients

Epaule d Agneau Farcie

Stuffed shoulder of lamb recipe

To serve 6

1 .5 kg / 3½ lbs boned shoulder of lamb

50g of butter

1 dessert spoon of oil

To make the stuffing

50g wholemeal bread

150ml / 1/4 pint of white wine

2 lambs kidneys

50g bacon rasher cut thick

100g coarse sausagemeat

2 hard boiled egg yolks crushed

25g finely chopped onions

1 tablespoon of chopped parsley

1 tablespoon of concentrated tomato puree

1 large clove of garlic peeled

salt and pepper

Heat the oven to 180c or 350f gas 4.

To make the stuffing soak the bread in the wine and reduce to a puree with a fork.

Slice the kidneys into half and trim. Cut the bacon into small cubes and fry until lightly coloured.

In the same fat cook the kidneys gently until firm enough to chop.

Chop coarsely and add to the bread, bacon cubes, sausage meat, crushed egg yolks, onion, parsley, tomato puree and half the crushed garlic.

Season well and mix thoroughly. Spread the lamb out flat cover with the stuffing and roll and tie securely with string.

Cut the rest of the garlic into slivers. Make several holes in the meat with a skewer and push the garlic into them.

Put the butter into a small deep roasting tin just large enough to hold the joint.

Add the oil to prevent it burning during cooking. Cook for 1½ hours basting frequently with the juices.

To serve place meat on a warm serving plate.

Place the roasting dish over allow heat add 3 tablespoons of water and allow to bubble for a moment then serve with the meat.

Stuffed Shoulder of Lamb

if you liked the shoulder of lamb try the Fillet of lamb

try the Navarin of lamb

Return from Shoulder of lamb to the recipe index page

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