ingredients
serves 6
4 pound shoulder of lamb, boned
salt and pepper
2 tablespoons dripping or lard
1 onion, sliced
1 carrot, sliced
bay leaf
1/2 pint chicken stock
STUFFING
1 cup fresh white breadcrumbs
pinch of dried thyme
1/4 cup walnuts, chopped
1 tablespoon oil
1 small onion, chopped
7 1/2 ounce can apricots
1 egg, beaten
method
1. Season the lamb generously and set aside whilst preparing the stuffing.
2. To make the stuffing, place the breadcrumbs, thyme and walnuts in a bowl. Heat the oil in a small saucepan, then add the onion and cook for about 5 minutes, until soft but not brown.
3. Add to the breadcrumb mixture. Drain and coarsely chop the apricots and stir into the stuffing mixture.
4. Season to taste and bind with sufficient beaten egg to make a moist stuffing. Spoon the stuffing along the shoulder joint and tie it into a long neat shape.
5. Melt the dripping or lard in a flameproof casserole, add the meat and brown it on all sides. Add the sliced onion, carrot and bay leaf.
6. Pour in the stock and bring to the boil. Cover and cook in a moderate oven (180°C, 350°F) for 1 1/2 hours, or until cooked.
7. Carve the meat and serve with the sieved stock juices poured over the slices.
12 users have helped to rate this recipe.
