*  Exported from  MasterCook  *
                      Roast Stuffed Shoulder Of Lamb~
 Recipe By     : Old Magazine clipping from England, Sixties?
 Serving Size  : 8    Preparation Time :0:15
 Categories    : Lamb                             Silvia
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Pounds        Shoulder Of Lamb -- Boned
      1/2  Ounce         Butter
    2      Ounces        Mushrooms -- Chopped
    3      Ounces        Soft White Bread Crumbs
                         Salt And Pepper
      1/2  Teaspoon      Mixed Herbs
    1                    Egg To Bind Or -- Beaten
    3 1/2  Ounces        Prepared Stuffing Mix
                         Dried Rosemary -- Optional
    1      Clove         Garlic -- Optional
                         Salt And Pepper
 Open out meat and place stuffing near centre. Roll up and tie firmly with string
 at 1 " intervals. Place meat on rack in roasting tin. Dust with flour (this
 helps crisp the fat) and sprinkle with rosemary. Place skinned, crushed clove of
 garlic beneath the rack.
 Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per pound
 stuffed weight. When done, remove roast to a heated platter and keep it warm
 while you make gravy in the roasting tin.
 Pour of all but 1 tablespoonful fat. Stir in 1 tablespoon flour. Gradually add
 about 3/4 pint hot stock (e. g. liquid in which vegetables have been cooked) and
 boil up.
 Adjust seasoning to taste, strain and serve. Usual accompaniments are mint sauce
 or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower or peas.
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 NOTES : A large roast cooks better and is more economical than a small roast. 4
 lb will serve 4 hot portions one day and 4 cold the next. You can omit the
 seasoning of rosemary and garlic if you wish, but these do add subtle flavour to
 the meat and gravy and are in no way overpowering.