If your butcher is too busy to bone a shoulder of lamb for you why not try doing it yourself? Place on a firm surface; if using a board, cover it with a cloth. Use a small, sharp knife. Before boning, feel all over the joint to find out where the bones are located and where they join. For example, the shoulder has a large, thin, fan-shaped shoulder blade. Use firm cutting strokes, keeping as close to the bone as possible. Work from the edge to the inside of the meat, rotating as necessary. Work from both ends of one bone if easier. Any extra pieces of meat adhering to the bone can be cut off and tucked inside before rolling.
ingredients
serves 4
1/2 cup dried apricots, soaked
1 cup Breadcrumbs
3/8 cup ham, chopped
1 egg, beaten
salt and pepper
1 shoulder of lamb or best end neck of lamb, boned
1/4 cup fat
1/2 pound long-grain rice
2 onions, chopped
1 dessertspoon curry powder
1 pint beef stock
slices red and green pepper to garnish
method
1. Preheat oven to moderate, 180°C (350°F).
2. Combine chopped apricots, breadcrumbs, ham, egg and seasoning to make stuffing.
3. Spread on the meat, roll up and tie firmly.
4. Melt the fat and brown meat on all sides.
5. Remove and gently fry rice, onion and curry powder.
6. Add meat and pour stock over.
7. Cover and cook in centre of oven for 2 - 2 1/2 hours, adding more stock, if necessary.
8. Garnish with slices of red and green pepper.
