Recipes > Meat > Lamb > Shoulder of Lamb Stuffed

Shoulder of Lamb Stuffed


  • shoulder of lamb
  • forcemeat
  • trimmings of veal or beef
  • 2 onions
  • 1/2 head of celery
  • 1 faggot of savoury herbs
  • a few slices of fat bacon
  • 1 quart of stock


Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce.

Time: Rather more than 2 hours.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.


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The Book of Household Management (1861).

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