Lamb Normande

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

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