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Shoulder of Lamb Forced Aud Braised

A braised lamb shoulder stuffed with veal forcemeat and covered in bacon or ham, served with a sauce of choice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and veal work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Shoulder of Lamb Forced Aud Braised

Ingredients

Directions

Prepare

  1. Remove the blade bone from the shoulder of lamb carefully to avoid cutting through the skin.

  2. Fill the cavity with good veal forcemeat and cover it with fat bacon or ham.

Braise and serve

  1. Place the stuffed shoulder into a braising pot and simmer gently for about 1 hour.

  2. Glaze the lamb before serving.

  3. Optionally, shape the lamb into a swan by adding the shank bone for a neck and forming the beak with pastry.

  4. Serve with a paper ruffle or an ornamented silver skewer and your choice of sauce.

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

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

  2. Lamb + hamtop 15% of all pairs
    Smell alikemoderate
    Cooked together160 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Veal + hamtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

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

    Shared aroma: decanoic acid (soapy, waxy).

  5. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 through slow, moist simmering.
Veal forcemeat
Fills the cavity, adding a moist, savoury stuffing that cooks through with the meat.
Fat bacon or ham
Covers the stuffing and adds fat and savour as it melts into the meat.

The step that matters

Simmer gently. Keeping the braising liquid at a gentle simmer lets the connective tissue in the shoulder break down slowly. A hard boil toughens the meat, dries the surface and can break the stuffing apart.

“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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