Lamb Normande
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 lamb shoulder, boned (not too tough to bone it yourself if necessary)
- 2 ounces butter
- 4 fluid ounces white wine
- arrowroot or cornstarch, to thicken sauce
-
STUFFING
- 1 ounce butter
- 3 ounces breadcrumbs
- 1⁄2 lb ground pork
- 1 tablespoon parsley
- 1 teaspoon sage
- salt and black pepper
- 1 egg
- 1 grated cooking apple
directions
- Mix all stuffing ingredients together and put into bone cavity.
- Tie the joint into a good shape and weigh.
- Put into oven-dish, dot with butter and pour the wine over the meat.
- Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
- Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
- Leave to rest for 15 minutes before carving.
- Skim fat and thicken pan-juices with arrowroot/cornstarch.
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RECIPE SUBMITTED BY
Nelly
Brentwood