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Shoulder of Lamb Glazed

A seasoned lamb shoulder stuffed with forcemeat, braised with bacon.

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. Bone the shoulder of lamb and season it with pepper, coarse sea 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

  1. Blanch the lamb and then braise it with a little broth and bards of fat bacon until cooked through.

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

Lamb shoulder
Provides the main meat, which becomes tender through slow braising.
Light forcemeat
Fills the cavity, adding moisture and a tender, mild stuffing as the meat cooks.
Bacon
Wrapped as bards around the lamb, it adds fat that bastes the meat and keeps it moist.
Broth
Forms the braising liquid, adding moisture and savoury flavour as the lamb cooks.

The step that matters

Blanch the lamb before braising. Blanching briefly in boiling water firms the surface and removes impurities, which helps keep the braising liquid clearer and the meat's texture cleaner.

“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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