Roast Stuffed Shoulder of Lamb

• 4 pounds lamb shoulder boned
• 1/2 Ounce butter
• 2 Ounces mushrooms chopped
• 3 ounces bread crumbs soft, white
• 1 x salt and black pepper
• 1/2 teaspoon mixed herbs
• 1 each eggs beaten
• 3 1/2 ounces stuffing mix prepared
• 1 x flour, all-purpose
• 1 x rosemary leaves optional
• 1 clove garlic optional
• 1 x salt and black pepper

1. Open out meat and place stuffing near centre.
2. Roll up and tie firmly with string at 1 inch intervals.
3. Place meat on rack in roasting tin.
4. Dust with flour (this helps crisp the fat) and sprinkle with rosemary.
5. Place skinned, crushed clove of garlic beneath the rack.
6. Cook in a very moderate oven (350F/180C) for 45 minutes per pound stuffed weight.
7. When done, remove roast to a heated platter and keep it warm while you make gravy in the roasting tin.
8. Pour of all but 1 tablespoonful fat.
9. Stir in 1 tablespoon flour.
10. Gradually add about 3/4 pint hot stock (e. g. liquid in which vegetables have been cooked) and boil up.
11. Adjust seasoning to taste, strain and serve.
12. Usual accompaniments are mint sauce or redcurrant jelly, roast or creamed potatoes, carrots, cauliflower or peas.

lamb shoulder boned, butter, mushrooms, bread crumbs soft, salt, mixed herbs, eggs, flour, rosemary, garlic, salt

Taken from recipeland.com/recipe/v/roast-stuffed-shoulder-of-lamb-44143 (may not work)