Recipes > Meat > Lamb > Bone and Stuffed Shoulder of Lamb

Bone and Stuffed Shoulder of Lamb


  • shoulder of lamb
  • parsley
  • 1 green pepper, minced fine
  • 2 onions, minced fine
  • 1 cup of fine bread crumbs
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 1/2 teaspoon of sweet marjoram


Have the butcher bone the shoulder of lamb and then wipe with a damp cloth. Now prepare a filling as follows: Mince fine sufficient parsley to measure one-half cup. Place in a bowl and add green pepper, onions, bread crumbs, salt, pepper, and sweet marjoram. Mix and then spread the filling and roll, tying securely. Now pat just sufficient flour into the meat to cover. Place on a rack in the baking pan and put in a hot oven. Just as soon as the meat becomes brown commence the basting with one cup of boiling water. Reduce the heat to a moderate oven.

The time to cook: Allow the meat thirty minutes for heating, so as to start cooking, and then twenty minutes to the pound, counting gross weight.

Keep the fact in mind that the rolled and filled meat requires more time than just the plain shoulder.

To roast the shoulder unboned allow one-half hour to start cooking and then fifteen minutes to the pound.

The leg of lamb may be boned and rolled or rolled and filled, and then cooked just like the shoulder.


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Mrs. Wilson's Cook Book (1920).

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