Recipes > Meat > Lamb > Roast Shoulder of Lamb

Roast Shoulder of Lamb


  • shoulder of lamb
  • 3 onions
  • 4 branches of parsley
  • 1 leek
  • 1 1/2 cups of boiling water


Have the butcher bone and roll the shoulder and then when ready to use wipe with a damp cloth and pack with the following mixture: Chop onions, parsley, and leek very fine and pack in the shoulder.

Pat with flour and then roast in the oven, allowing thirty minutes to start cooking and twenty minutes to the pound, gross weight. Baste the meat after it commences to brown with boiling water.


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Mrs. Wilson's Cook Book (1920).

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