---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran)
  Categories: Irish, Main dish, Meats
       Yield: 6 servings
  
      12 oz Shortcrust or flaky pastry
       3 lb Boned shoulder of lamb
       6 T  Butter
       1 T  Mixed chopped herbs
            Salt and black pepper
            Milk or egg to glaze
  
   Make the pastry and chill for at least 1 hour before using.  See that the
   lamb is fairly free of fat, and securely tied:  put in a roasting pan and
   rub with about a third of the butter.  Put into a very hot oven, 450F for
   20-30 minutes. Take out and allow to cool slightly.  -- Miz the remaining
   butter with the herbs, salt and pepper.  Roll out the pastry to a piece
   large enough to wrap around the joint.  Carefully remove the string from
   the lamb, trying to retain the shape.  Put it in the center of the pastry,
   dampen the edges, and draw the pastry up over the top:  secure well by
   squeezing the pastry ends and edges together.  Turn over so that the fold
   is underneath, and put on a baking sheet.  Prick all over the top lightly
   with a fork, then brush with either the milk or beaten egg.  Put into 400F
   oven and cook for about 1/2 hour, or until the pastry is nicely browned.
   Turn the sheet once during baking to make sure the browning is even.
   Serve, cut into fairly thick slices.
  
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