Pot Roasted Stuffed Shoulder of Lamb Recipe
Ingredients
| Lamb shoulder | 2 Pound | |
| Onion | 2 | |
| Parsnip | 1/2 | |
| Celery stick | 2 | |
| Carrots | 2 | |
| Thyme, parsley and bay leaf | ||
| Dripping | ||
| Pork sausage meat - 6 oz | ||
| Apricots | 8 Can (10oz) (Stuffing:) | |
| Breadcrumbs | 2 Ounce (Stuffing:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Wash all the vegetables and chop them.
MAKING
2) Take all the ingredients of stuffing and mix in a bowl.
3) Fill the stuffing into the lamb and tie into round shape.
4) Take a pan and heat the dripping.
5) Add meat and brown on all the sides.
6) Add the vegetables also to the pan.
7) Add seasoning along with herbs and cover the pan.
8) Cook on low heat until the meat is tender.
SERVING
9) Serve the dish immediately.
TIPS
10) The meat can also be cooked in a casserole at 325°F, 170°C, Gas Mark 3, for 2 1/2 hours.
1) Wash all the vegetables and chop them.
MAKING
2) Take all the ingredients of stuffing and mix in a bowl.
3) Fill the stuffing into the lamb and tie into round shape.
4) Take a pan and heat the dripping.
5) Add meat and brown on all the sides.
6) Add the vegetables also to the pan.
7) Add seasoning along with herbs and cover the pan.
8) Cook on low heat until the meat is tender.
SERVING
9) Serve the dish immediately.
TIPS
10) The meat can also be cooked in a casserole at 325°F, 170°C, Gas Mark 3, for 2 1/2 hours.
Chef
