| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Lamb, Meats, Shoulder | 8 | Servings | |
INGREDIENTS
| 4 | lb | Shoulder of lamb, square cut |
| 2 | T | Onion, chopped |
| 1/2 | c | Celery, chopped |
| 2 | T | Butter |
| 1 | t | Salt |
| 1/4 | t | Ginger, ground |
| 2 | T | Brown sugar |
| 1 | T | Mint flakes *1 |
| 2 | c | Apples, chopped unpeeled |
| 1 | c | Bread crumbs, 1/4 " |
| 1/4 | c | Milk |
INSTRUCTIONS
tbs. fresh chopped mint Debone roast to form a pocket. Saute onion and celery in butter. Add remaining ingredients and toss lightly. Fill cavity with stuffing, skewer or sew edges together. Place, fat side up, on rack in shallow pan. Roast uncovered in 325 F. oven about 2 1/2 hours or 30 to 35 minutes per pound.
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