*  Exported from  MasterCook  *

                     Roast Stuffed Shoulder Of Lamb~

Recipe By     : Old Magazine clipping from England, Sixties?
Serving Size  : 8    Preparation Time :0:15
Categories    : Lamb                             Silvia

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Pounds        Shoulder Of Lamb -- Boned
                        Stuffing:
     1/2  Ounce         Butter
   2      Ounces        Mushrooms -- Chopped
   3      Ounces        Soft White Bread Crumbs
                        Salt And Pepper
     1/2  Teaspoon      Mixed Herbs
   1                    Egg To Bind Or -- Beaten
   3 1/2  Ounces        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.

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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.