Ah, the lamb shoulder, its a odd roast, it tastes fine but its not a very appealing cut to bring to the table as is, with bone in, you can use this cut for extra hamburger or minced meat and then use the bone for making broth with.. or you can try this lovely stuffed shoulder that will be so nice to serve to family or company..
4 to 6 pd shoulder of lamb deboned. keep track of the weight, as it will effect the cooking time.
- 1 cup of dried apricots
- 2 cups of strong hot tea
- 2 cups of bread crumbs (ideally heavy bread works great here, but my favorite is to use a oatmeal bread.)
- handfull of fresh chopped parsley(or in my case, replace with either horseradish greens or stinging nettle greens)
- Half a cup of chopped walnuts
- 1 large egg
- Zest of either lime or a lemon
- 1 tsp of salt and pepper
Cut up your apircots into small pieces and then soak in the hot tea for half an hour, Drain them, but keep back the tea for later use. Mix the softened fruit with all the rest of the ingredents, add just enough of the tea until damp but not soggy, Spread out your meat on a sheet of clean baking paper or a very clean tea towel, spread your dressing over the meat and then roll it back up, and tie the meat with cotton cord, secure the ends with either steel or wooden picks.
Into the oven at 350 for about 30 min covered, then cook uncovered for another 20 min per pds of the roast, if the meat starts to dry on the top blast with the leftover tea.. Allow to rest at least five min, remove the picks from the end and allow to cool a just a bit more till you can take off the string and cut the meat into slices for serving.. if you cut this before its had time to rest, it will fall apart a bit. While tweeked a bit the recipe was started out by R Kennedy