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Suoulder of Lamb Forced, Witu Sorrel-sauce

A lamb shoulder stuffed with force‑meat, braised, and served with sorrel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lamb and meat work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 469 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Suoulder of Lamb Forced, Witu Sorrel-sauce

Ingredients

Directions

Prepare and braise

  1. Bone the shoulder of lamb and fill it with force‑meat.

  2. Braise the lamb for 2 hours over low heat.

Glaze and serve

  1. Remove the lamb and glaze it.

  2. Alternatively, glaze it without braising.

  3. Serve the lamb with sorrel sauce underneath.

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 + meattop 13% of all pairs
    Smell alikemoderate
    Cooked together469 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Lamb + sorreltop 17% of all pairs
    Smell alikemoderate
    Cooked together35 recipes

    Shared aroma: geraniol (rose, geranium).

  3. Sorrel + saucetop 19% of all pairs
    Smell alikemoderate
    Cooked together158 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

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

What each ingredient does

Shoulder of lamb
Slow braising breaks down connective tissue, leaving the meat tender and easy to slice.
Force-meat
Fills the boned cavity, adding flavour and body to the centre of each slice.

The step that matters

Braise over low heat. Gentle, low heat lets the connective tissue slowly convert to gelatin, keeping the lamb moist and tender. Higher heat tightens the muscle fibres and dries the meat out.

Swap the sorrel

How well each one fits the dish's main ingredients (lamb, meat, sauce):

  1. Garlicfits better
  2. Capersfits better
  3. Cuminfits better
  4. Sorrelthe original

Fit is the average pairing score against lamb, meat, sauce. 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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