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Shoulder of Lamb, Stuffed

A lamb shoulder stuffed with veal stuffing, herbs, bacon, and vegetables, braised in wine and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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, Stuffed

Ingredients

Directions

Prepare the lamb

  1. Bone the shoulders of lamb, leaving only the knuckle-bone.

  2. Trim, chop, and pound the interior meat.

  3. Mix the meat with veal stuffing and cooked fine herbs.

  4. Fill both shoulders with the mixture and sew them up, giving a round shape.

Braise

  1. Spread trimmings of bacon and minced vegetables in a long stewpan.

  2. Place the stuffed shoulders in the stewpan and season them.

  3. Moisten with wine and broth to a quarter of their height.

  4. Set the stewpan on a brisk fire and reduce the liquid to a glaze.

  5. Moisten again to half their height and finish braising, basting for color.

Serve

  1. Drain the shoulders, trim the knuckle-bone, and garnish as desired.

  2. Serve the cooking stock separately, skimmed of fat and reduced to half-glaze.

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. Veal + winetop 19% of all pairs
    Smell alikelow
    Cooked together698 recipes

    Shared aroma: terpineol (pine, woody).

  3. Lamb + winetop 26% of all pairs
    Smell alikelow
    Cooked together423 recipes

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

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

What each ingredient does

Lamb shoulders
Provide the meat that is stuffed, rolled and braised until tender.
Veal stuffing
Binds with the chopped meat to form a moist, savoury filling.
Trimmings of bacon
Render fat into the pan, adding savoury flavour to the braising liquid.
Wine
Adds acidity and aroma to the braising liquid and helps build the glaze.
Broth
Provides moisture and body for braising and the reduced cooking stock.

The step that matters

Reducing the liquid to a glaze. Over a brisk fire the liquid can burn or evaporate too fast. Reducing it slowly to a glaze concentrates flavour and gives the browned surface, so basting and moistening the shoulders at the right depth matters.

“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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