Lamb Recipes

Roast Stuffed Shoulder Of Lamb

Roasted Stuffed Shoulder Of lamb
Roasted Stuffed Shoulder Of lamb

Scale:     lb=pound  oz=1 ounce

YIELD : 50 portions    EACH PORTION: 5 OZ.  LAMB.1 OZ,STUFFING,

2 OZ.GRAVY

STEP ONE

Ingredients And Quantities

Basic bread stuffing (recipe is given below)  1/3 recipe 

(2) Lamb shoulders  25 lb boned trimmed of excess fat

METHOD


1. Divide stuffing equally among lamb shoulders and roll mixture inside each shoulder
.Tie securely with butchers twine.

STEP TWO

Ingredients And Quantity

(1) Oil  4 oz

(2) Salt to taste

(3) Pepper  to taste

(4) Rosemary  2 tsp

METHOD

2. Place lamb in greased roasting pan ;rub outside of each shoulder with oil, salt,pepper,rosemary.Roast is preheated 350°F.oven for about 2½ hours.

STEP THREE

Mirepoix:

(1) onions coarsely chopped  1 lb

(2) Celery coarsely chopped 1/2 lb

(3) Carrots coarsely chopped  1/2 lb

METHOD


3. At end of 1 hr., turn lamb on opposite side and add mirepoix.
4. When done remove meat from pan. Cover with clean dump towel ; hold in warm
place.

STEP FOUR

METHOD


5. Pour about 10 oz.oil and fat from roast pan into a sauce pan and add flour to make
roux.
6. Place pan in which meat was roasted on range and add stock.Scrape bottom of pan and to loosen little brown particles known as fond. Simmer until vegetables are tender.Strain.
7. Place pan in which meat was roasted on range and add stock Scrape bottom of pan
to add little brown particles known as fond Simmer until vegetables are tender.Strain.
8. Add strained stock to cooked roux.Stirring until thickened and smooth.Strain again
through fine china cap, adjust seasoning and hold for service.
9. Slice across grain, so that stuffing shows in center of each slice.Serve with 2 oz
gravy.

Basic Bread Stuffing Recipe

Scale:     lb=pound  oz=1 ounce

YIELD: 50 portions                      EACH PORTION:   3 oz  

STEP ONE

INGREDIENTSQUANTITY
Bread, 2 to 4
days old
6 lb

METHOD


1. Trim bread; removing crusts and cut it in cubes.Soak it in cold water and then drain it.

STEP TWO

INGREDIENTSQUANTITY
Celery chopped

Onions chopped

Butter
or salad oil
or bacon fat
1 lb

3 lb

12 oz


METHOD

2. Saute celery and onions in fat until
tender.

STEP THREE

INGREDIENTSQUANTITY

Poultry seasoning 

Salt

Sage

Parsley chopped
 

¾ oz

1½ oz

¾ oz

1½ oz
 

METHOD


3. Combine vegetables, seasoning and bread and toss lightly to blend.
4. Place in greased baking pan and cover with greased paper Bake at 350°F to 375°F.For 1 hour.