Lamb Normande

• 1 lamb shoulder, boned (not too tough to bone it yourself if necessary)
• 2 ounces butter
• 4 fluid ounces white wine
• arrowroot or cornstarch, to thicken sauce
• 1 ounce butter
• 3 ounces breadcrumbs
• 12 lb ground pork
• 1 tablespoon parsley
• 1 teaspoon sage
• salt and black pepper
• 1 egg
• 1 grated cooking apple

1. Mix all stuffing ingredients together and put into bone cavity.
2. Tie the joint into a good shape and weigh.
3. Put into oven-dish, dot with butter and pour the wine over the meat.
4. Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
5. Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
6. Leave to rest for 15 minutes before carving.
7. Skim fat and thicken pan-juices with arrowroot/cornstarch.

lamb shoulder, butter, fluid ounces white wine, arrowroot, butter, breadcrumbs, ground pork, parsley, sage, salt, egg, apple

Taken from www.food.com/recipe/lamb-normande-56859 (may not work)