Skip to main content
Main

Shoulder of Lamb, Boned and Roasted

A boneless lamb shoulder stuffed, roasted, and rested before slicing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Shoulder of Lamb, Boned and Roasted

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove the bone from the shoulder of lamb.

  2. Stuff the lamb with your chosen stuffing.

Bake and serve

  1. Bake the stuffed lamb in a 350°F (175°C) oven until cooked through.

  2. Let it rest before slicing and serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Lamb shoulder
Forms the main body of the dish and provides the meat that cooks through during roasting.
Stuffing
Fills the boned cavity, adding flavor and moisture to the meat as it roasts.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes