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Roast Stuffed Shoulder Of Lamb

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Lamb, Silvia 8 Servings

INGREDIENTS

4 lb Shoulder Of Lamb, Boned
1/2 oz Butter
2 oz Mushrooms, Chopped
3 oz Soft White Bread Crumbs
Salt And Pepper
1/2 t 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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 740
Calories From Fat: 205
Total Fat: 22.8g
Cholesterol: 248.8mg
Sodium: 423mg
Potassium: 669.4mg
Carbohydrates: 44.7g
Fiber: 2.1g
Sugar: <1g
Protein: 83.2g


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