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Shoulder of Lamb Glazed

A lamb shoulder seasoned, stuffed, braised, glazed, and served with sorrel or collis sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Shoulder of Lamb Glazed

Ingredients

Directions

Prepare

  1. Season the boned shoulder of lamb with pepper, salt, mushroom powder, and beaten spice.

  2. Fill the cavity with light forcemeat and sew it up, shaping it like a leg of lamb.

Braise and serve

  1. Blanch the lamb and braise it with a little broth and slices of bacon.

  2. Once cooked, wipe it dry, glaze it, and serve with sorrel sauce or a strong collis sauce with a bit of tarragon vinegar.

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. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

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

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

  3. Lamb + mushroomtop 12% of all pairs
    Smell alikemoderate
    Cooked together450 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

Shoulder of lamb
Forms the main body of the dish and provides the rich meat that is braised until tender.
Light forcemeat
Fills the cavity, adding moisture and a softer texture as the joint cooks.
Bacon
Adds fat and savoury flavour to the braising liquid, keeping the lamb moist.
Broth
Provides liquid for braising, helping the lamb cook gently and stay moist.

The step that matters

Wiping the lamb dry before glazing. Surface moisture stops the glaze from setting and browning well, so the lamb should be patted dry before it is glazed.

“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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