Skip to main content
Main

Roast Shoulder of Lamb

A lamb shoulder stuffed with mushrooms, parsley, salt pork, cracker crumbs, herbs, and egg, braised in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Roast Shoulder of Lamb

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. Preheat the oven to 350°F (175°C).

  2. Bone the shoulder of lamb and fill the cavity with a mixture of mushrooms, parsley, salt pork, cracker crumbs, sweet herbs, pepper, salt, and the raw egg.

Braise and serve

  1. Braise the stuffed lamb shoulder in good stock or gravy.

  2. Serve the lamb surrounded by cooked spinach and garnished with slices of egg.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Mushroom + spinachtop 6% of all pairs
    Smell alikemoderate
    Cooked together778 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + spinachtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb shoulder
Main cut that becomes tender and moist during slow braising as its connective tissue softens.
Mushrooms
Add moisture and savory depth to the stuffing as they release juices during cooking.
Salt pork
Renders fat into the stuffing, adding richness and flavor to the lamb.
Cracker crumbs
Absorb juices and give the stuffing body so it holds together in the cavity.
Raw egg
Binds the stuffing as its proteins set when heated.
Stock or gravy
Braising liquid that keeps the lamb moist and adds savory flavor.

The step that matters

Braising the stuffed shoulder. The stuffing is enclosed in the meat, so heat must reach its center to set the raw egg and bind the mixture. Keeping the lamb submerged in liquid helps prevent it from drying out during the long, gentle cooking.

Swap the parsley

How well each one fits the dish's main ingredients (lamb, mushroom, pork, pepper, egg, spinach):

  1. Garlicfits about as well
  2. Parsleythe original
  3. Thymefits about as well
  4. Marjoramfits less well

Fit is the average pairing score against lamb, mushroom, pork, pepper, egg, spinach. Candidates are from the same food group and used in at least 100 recipes.

“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

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesMushroom SoupMushroom Soup60 recipesSpinach SoupSpinach Soup50 recipes