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Lamb, Shoulder Of, 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 ↓

Lamb, Shoulder Of, 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

  1. Remove the bones from the lamb and boil them for at least 1 hour to make stock.

  2. Flatten the meat with a heavy knife, season well with salt and pepper, and spread the forcemeat on top.

  3. Roll the meat up lightly and tie securely with string.

Roast

  1. Place the rolled lamb in a baking dish with melted dripping.

  2. Baste well and cook in a preheated oven at 350°F (175°C) 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

Lamb shoulder
Provides the main meat, which becomes tender with slow roasting and absorbs the dripping.
Veal forcemeat
Adds moisture and richness to the stuffing, keeping the lean lamb juicy as it cooks.
Dripping
Conducts heat and encourages browning on the outside while basting keeps the surface moist.
Flour
Thickens the cooking juices into a smoother gravy or sauce.

The step that matters

Basting frequently in the oven. Regular basting with fat keeps the surface from drying out and helps it brown evenly, while the juices moisten the meat as it roasts over the long cooking time.

“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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