Shoulder of Lamb à la Montmorency is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a lamb's shoulder that's boned and stuffed before being braised in water with vegetables and spices and which is served with roast potatoes. The full recipe is presented here and I hope you enjoy this classic British version of: Shoulder of Lamb à la Montmorency.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Shoulder of Lamb à la Montmorency that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 435.—SHOULDER OF LAMB A LA MONTMORENCY.
Saw off the knob, or knuckle-bone, from the shank of a shoulder of lamb; remove the blade-bones without cutting through the meat or skin which covers it ; fill the cavity thus occasioned with well-seasoned forcemeat ; gather up the edges of the shoulder by means of a trussing-needle and small twine, by drawing them up in purse-like fashion, so as to securely hold the forcemeat within the cavity of the shoulder. Next, with the point of a small knife make a circular incision all round the inner part of the plump cushion, to the depth of the eighth of an inch, and then dextrously shave off the superficial skin which covers the inner part of the circle thus traced out : this bared part of the shoulder is to be closely and neatly larded in the usual way, and braized as directed for necks of mutton larded ; it is also to finished in the same manner, and when dished up should be garnished with a Toulouse ragout, No. 105. Note.—Shoulders of lamb, either larded or not, prepared as above, may also be garnished as indicated for legs and necks of mutton.
Modern Redaction
Ingredients:
1 shoulder of lamb
250g (about) veal forcemeat
fatty bacon cut into strips about 10cm long and 5mm in cross section
2 carrots, sliced
2 turnips, sliced
2 onions, sliced
1 bunch of parsley, tied together
1 tsp cloves
2 blades of mace
1/2 tsp black peppercorns
To Serve:
10 potatoes
butter for frying Toulouse ragout, to accompany
Method:
Take the shoulder of lamb and saw off the shank stump, if still attached. Take a boning knife, and remove the scapula (blade bone) then use the veal to fill the gap where the bone was. Sit the meat on its end and use twine to tie the open ends of the meat closed, rather like a purse.
Now take a sharp knife and make a circular incision all around the inner part of the cushion to about 3mm deep. Now strip off the skin covering the circle then lard this with the bacon. Scatter the carrots, turnips and onions in the base of a braising dish and sit the stuffed shoulder on top. Tie the parsley together and add to the dish then tie the spices in a muslin or cheesecloth bag and add these to the braising dish. Pour in enough water to just cover the mutton then transfer to an oven pre-heated to 180°C and cook for about 180 minutes, or until the lamb is cooked through and tender.
About 20 minutes before the lamb is ready, peel the potatoes and halve lengthways then turn the halves into neat olives (lozenge shapes). Melt butter in a pan, and when hot, add the potato pieces and fry until golden brown all over and cooked through.
When the lamb is cooked, transfer to a serving dish and garnish with the fried potatoes. Pour over the Toulouse ragout and serve.
