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Boned Quarter of Lamb

A braised lamb shoulder stuffed with forcemeat, served with white gravy, haricots, and fried chops.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Boned Quarter of Lamb

Ingredients

Directions

Prepare the shoulder

  1. Remove the shoulder from the lamb and bone it.

  2. Stuff the shoulder with fine forcemeat and skewer it into a nice shape.

Braise and make the gravy

  1. Melt the butter in a pot.

  2. Braise the stuffed shoulder.

  3. Add the water.

  4. Stir until the gravy is drawn.

  5. Cut the brisket into pieces.

  6. Stew them in white gravy.

  7. Thicken with cream and eggs until very white.

  8. Cut the long bones into chops.

  9. Fry them.

  10. Thicken the braising gravy.

  11. Add haricots and minced truffles or other seasonal vegetables.

Plate and serve

  1. Place the stuffed shoulder in the center of a dish with its sauce.

  2. Surround it with the brisket covered in white sauce.

  3. Arrange the fried chops around the edge.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Lamb + truffletop 17% of all pairs
    Smell alikelow
    Cooked together134 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lamb shoulder
Forms the main body of the dish, which is stuffed and braised until tender.
Eggs
Thicken the cream sauce, giving the white gravy body as they set with gentle heat.
Cream
Enriches the white sauce and adds smoothness and body to the gravy.
Butter
Adds fat and richness to the pot in which the meat begins cooking.
Haricots (green beans)
Add a fresh vegetable element that lightens the rich meat and sauces.

The step that matters

Thicken with cream and eggs until very white. Eggs thicken when heated but can curdle or scramble if the heat is too high. Keep the heat gentle and stir constantly so the sauce stays smooth and white.

Swap the green beans

How well each one fits the dish's main ingredients (lamb, butter, cream, egg, truffle):

  1. Asparagusfits better
  2. Potatofits better
  3. Leekfits better
  4. Green beansthe original

Fit is the average pairing score against lamb, butter, cream, egg, truffle. 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.

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