Stuffed Shoulder of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a boned shoulder of lamb that's stuffed and braised in stock with onion, celery, bacon and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Stuffed Shoulder of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SHOULDER OF LAMB STUFFED.
756. INGREDIENTS.—Shoulder of lamb, forcemeat No. 417, trimmings of veal or beef, 2 onions, 1/2 head of celery, 1 faggot of savoury herbs, a few slices of fat bacon, 1 quart of stock No. 105.
Mode.—Take the blade-bone out of a shoulder of lamb, fill up its place with forcemeat, and sew it up with coarse thread. Put it into a stewpan with a few slices of bacon under and over the lamb, and add the remaining ingredients. Stew very gently for rather more than 2 hours. Reduce the gravy, with which glaze the meat, and serve with peas, stewed cucumbers, or sorrel sauce.
Time.—Rather more than 2 hours. Average cost, 10d. to 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 shoulder of lamb forcemeat No. 417
trimmings of veal or beef
2 onions
1/2 head of celery
1 bunch of savoury herbs, securely tied
8 slices o bacon
1l medium stock
Method:
Remove the blade-bone from the shoulder of lamb and stuff the hole thus made with the forcemeat. Sew the opening closed with butcher's twine. Line the base of a large pan with bacon, put in the stuffed lamb shoulder and set a few slices of bacon over the top.
Add the onions, celery, herbs and the stock then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook gently for about 140 minutes, or until the lamb is tender.
Remove the meat and set aside to keep warm. Strain the pan juices into a clean saucepan, bring to a boil then reduce to a glaze. Use this to glaze the lamb joint and serve accompanied by peas, stewed cucumbers and sorrel sauce.
