Lamb Shoulder In Pastry (guilainn Chaoireola I Dtaosran)

INGREDIENTS

INSTRUCTIONS

Make the pastry and chill for at least 1 hour before using.  See that
the lamb is fairly free of fat, and securely tied:  put in a roasting
pan and rub with about a third of the butter.  Put into a very hot
oven, 450F for 20-30 minutes. Take out and allow to cool slightly. ~-
Miz the remaining butter with the herbs, salt and pepper.  Roll out
the pastry to a piece large enough to wrap around the joint.  Carefully
remove the string from the lamb, trying to retain the  shape.  Put it
in the center of the pastry, dampen the edges, and  draw the pastry up
over the top: secure well by squeezing the pastry  ends and edges
together.  Turn over so that the fold is underneath,  and put on a
baking sheet.  Prick all over the top lightly with a  fork, then brush
with either the milk or beaten egg. Put into 400F  oven and cook for
about 1/2 hour, or until the pastry is nicely  browned. Turn the sheet
once during baking to make sure the browning  is even. Serve, cut into
fairly thick slices.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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