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Shoulder of Lamb, Stuffed

A lamb shoulder stuffed with veal forcemeat, baked with butter, flour, and dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Shoulder of Lamb, Stuffed

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the lamb

  1. Remove the bones from the lamb.

  2. Boil the bones for at least 1 hour to make stock.

  3. Flatten the meat with a heavy knife.

  4. Season the meat with salt and pepper.

  5. Spread the veal forcemeat on top.

  6. Roll the meat up lightly.

  7. Tie the roll securely with string.

Roast

  1. Place the roll in a baking tin with melted dripping.

  2. Baste the roll well.

  3. Place the roll in a moderate oven at 350°F (175°C).

  4. Cook gently for about 1.5 hours, basting frequently.

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. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + vealtop 14% of all pairs
    Smell alikelow
    Cooked together568 recipes

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

  4. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,232 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Shoulder of lamb
Forms the main body of the dish and provides the rich meat flavour.
Veal forcemeat
Adds a moist, tender filling that stays juicy inside the rolled meat.
Dripping
Conducts heat and promotes even browning and a crisp, flavourful exterior.
Butter
Adds fat for richness and browning, and helps enrich the sauce or gravy.
Flour
Thickens the stock or pan juices into a smooth gravy.

The step that matters

Cook gently and baste frequently. Slow, gentle heat lets the connective tissue in the shoulder soften and the filling cook through without drying the outside. Regular basting keeps the surface moist and helps it brown evenly.

“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.

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