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| Continental Lamb Roast |
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| Stuffed shoulder of lamb with a crispy coating. |
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| A fresh shoulder of selected lamb is boned and trimmed to a very high specification with only part of the tasty knuckle bone left intact. All the excess fat is removed, and the meat is then filled with a selected home-made hazelnut, rosemary and apricot stuffing, then blanketed with a yoghurt and garlic coating lightly seasoned with fresh rubbed mint and rosemary. The extra flavour that distinguishes a shoulder of lamb is then combined with the leanness of a leg. |
Cooking GuidelinesPreheat the oven to Gas Mark 5, 190°C, 375°F. 20/25 mins to the lb/450g. |
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