Recipes > Meat > Lamb > Roast Stuffed Shoulder of Lamb with Browned Potatoes

Roast Stuffed Shoulder of Lamb with Browned Potatoes


  • 3 1/2 or 4 pounds shoulder of lamb
  • 2 cups stale bread crumbs
  • 1 tablespoon finely cut onion
  • 1 tablespoon drippings
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper


Wipe lamb with piece of wet cheesecloth.

Fill pocket with dressing made with above ingredients mixed together.

Sew up and put into hot oven for 20 minutes.

When well seared, season and pour over 1 cup cold water and roast 45 minutes.

Add 1 quart white potatoes, which have been washed, pared and boiled, and roast until potatoes are brown.

Add more water as needed, making 2 cups of gravy when finished.

Thicken gravy by adding 1 tablespoon flour mixed with little cold water, season and cook until smooth.


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The New Dr. Price Cookbook (1921).

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