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|5 lbs. lamb shoulder|
2 tbsp. fat salt pork, chopped
1 1/2 cups bread crumbs
1/2 cup raw ham, ground
1/2 cup milk
1 tsp. chopped onion
1 tsp. catsup
salt, pepper, dash nutmeg
1 tbsp. butter
2 tbsp. lemon juice
1 tbsp. sugar
1 tsp. dry mustard
salt and pepper
Have bone removed from meat to make a pocket for stuffing. Cool pork fat crisp, brown crumbs with it. Mix with other ingredients and stuff into lamb shoulder pocket.
Rub outer surface of meat with mixture of butter, lemon juice, sugar, dry mustard, and salt and pepper. Brown in hot oven, then roast in moderate oven, 350 degree, until done, allowing 25 minutes per pound.
Brown potatoes with meat during last 40 minutes of cooking.
|Submitted by: Creative Cooking USA |
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