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
 

1. Boil onion for 5 minutes in salted water.
2. Strain, mix with rest of ingredients, binding with egg.
3. Loosen the flesh on the under side of joint, insert knife and make a 'pocket' for the stuffing.
4. Press some of the stuffing into this pocket, sew or skewer the ends together.
5. Make remainder of stuffing into balls, which may be cooked around the joint.
6. Unless the meat seems very lean, there is no need to add extra fat.
7. Allow 30 mins. per lb. and 30 mins. over, weigh the meat when it is stuffed.
8. 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

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