19 aug

Stuffed Shoulder of Lamb

Mrs H Constable, Yarrabandai Branch

SERVES 8–10

2 lamb kidneys, membrane and core removed, finely chopped

1 bacon rasher, rind removed, chopped

1 tablespoon chopped parsley

1 tablespoon butter

1 egg

60 g (1 cup, lightly packed) fresh breadcrumbs

250 ml (1 cup) chicken stock

1 x 2 kg boned and butterflied shoulder of lamb (see note)

Preheat oven to 190°C.

Combine the kidneys, bacon, parsley, butter, egg, crumbs and stock in a bowl. Season with salt and pepper and mix well.

Press the stuffing evenly over the inside of the lamb shoulder. Roll the lamb up to enclose the stuffing, using kitchen string to tie firmly at 2.5 cm intervals. Place the lamb in a roasting dish and season well with salt and pepper.

Roast the lamb for about 1 hour, or until the juices still run a little pink when pierced with a fine skewer.

Note: Ask your butcher to bone and butterfly the lamb shoulder for you.