4 Pounds Shoulder Of Lamb -- Boned
Stuffing: 1/2 Ounce Butter
2 Ounces Mushrooms -- Chopped
3 Ounces Soft White Bread Crumbs
Salt And Pepper 1/2 Teaspoon Mixed Herbs
1 Egg To Bind Or -- Beaten
3 1/2 Ounces Prepared Stuffing Mix
Flour Dried Rosemary -- Optional 1 Clove Garlic -- Optional
Salt And Pepper
Open out meat and place stuffing near centre. Roll up and tie firmly with string at 1 " intervals. Place meat on rack in roasting tin. Dust with flour (this helps crisp the fat) and sprinkle with rosemary. Place skinned, crushed clove of garlic beneath the rack.
Cook in a very moderate oven (350 F, gas mark 3) for 45 minutes per pound stuffed weight. When done, remove roast to a heated platter and keep it warm while you make gravy in the roasting tin.
Pour of all but 1 tablespoonful fat. Stir in 1 tablespoon flour. Gradually add about 3/4 pint hot stock (e. g. liquid in which vegetables have been cooked) and boil up.
Adjust seasoning to taste, strain and serve. Usual accompaniments are mint sauce or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower or peas.