Introduction To Roast Stuffed Shoulder Of Lamb
Roast lamb is a very famous and favorite dish in old countries of wales and their are different varieties of dishes prepared by roast lamb.Roast stuffed shoulder of lamb is one of the delicious and unique dish prepared by roasting and stuffing the shoulder of lamb and it is a great dish to prepare on sacred occasions.
Step One Roast Stuffed Shoulder Of Lamb
Ingredients
YIELD : 50 portions EACH PORTION: 5 OZ. LAMB.1 OZ,STUFFING,
2 OZ.GRAVY
Basic bread stuffing (recipe is given below) 1/3 recipe.
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 To Prepare Roast Stuffed Shoulder Of Lamb
Ingredients
(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 To Prepare Roast Stuffed Shoulder Of Lamb
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 To Prepare Roast Stuffed Shoulder Of Lamb
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 Method To Prepare Bread Stuffing
| INGREDIENTS | QUANTITY |
| 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 To Prepare Bread Stuffing
| INGREDIENTS | QUANTITY |
| 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 To Prepare Bread Stuffing
| INGREDIENTS | QUANTITY |
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. |
