Lamb Normande

Name: Lamb Normande
Ingredients: 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

12 ingredients

7 steps

Ingredients

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

Directions

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.

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