Roast Lamb Shoulder Roll Recipe
Ingredients
| 3 tablespoons enriched flour | ||
| Dry mustard | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cold water | 1/2 Cup (16 tbs) | |
| 4- to 5-pound lamb shoulder, boned and rolled | ||
| 1 cup currant or mint jelly | ||
Directions
Mix flour and seasonings; add water and blend.
Spread over lamb shoulder.
Place on rack in open roasting pan.
Insert meat thermometer with tip not resting in fat.
Roast in slow oven (325°) 45 minutes per pound or till meat thermometer registers 180°- (for well done).
Spread with jelly the last hour; baste every 15 minutes.
Spread over lamb shoulder.
Place on rack in open roasting pan.
Insert meat thermometer with tip not resting in fat.
Roast in slow oven (325°) 45 minutes per pound or till meat thermometer registers 180°- (for well done).
Spread with jelly the last hour; baste every 15 minutes.
Chef
