Stuffed Lamb Shoulder With Gravy

Ingredients

• 1 shoulder of lamb (bone removed)
• Seasoned breadcrumbs
• Thin slices of salt pork
• Sliced onion
• Chopped sweet herbs
• Salt and pepper
• 1 quart stock
• Browned flour (for thickening)
• Green peas (for serving)

Method

1. 1 Remove the bone from the lamb shoulder and fill the cavity with seasoned breadcrumbs. Sew the opening closed.
2. 2 Line a deep pan with thin slices of salt pork and sliced onion. Sprinkle with chopped sweet herbs.
3. 3 Place the lamb in the pan, dredge with salt and pepper, and pour over 1 quart of stock. Cook slowly for 2 hours.
4. 4 Remove the meat. Strain the gravy through a coarse sieve, reduce by rapid boiling, and thicken with browned flour.
5. 5 Pour the gravy over the meat and serve with a border of green peas.