For approximately 8 people you need
Stuffing
1 large finely chopped onion seasoning 1/2 pint water 4 oz. fresh breadcrumbs 4 rashers chopped lean bacon 1 tablespoon chopped parsley 1/2-1 tablespoon chopped fresh thyme 1/2-1 tablespoon chopped fresh sage 1 egg
1 shoulder of lamb
- Boil onion for 5 minutes in salted water.
- Strain, mix with rest of ingredients, binding with egg.
- Loosen the flesh on the under side of joint, insert knife and make a 'pocket' for the stuffing.
- Press some of the stuffing into this pocket, sew or skewer the ends together.
- Make remainder of stuffing into balls, which may be cooked around the joint.
- Unless the meat seems very lean, there is no need to add extra fat.
- Allow 30 mins. per lb. and 30 mins. over, weigh the meat when it is stuffed.
- Put balls of stuffing round meat 30 minutes before end of cooking time
Oven temperature: moderate, 375°F. -Gas Mark 4-5 Oven position: above centre