|Lamb shoulder||1 , rolled|
|Onions||2 Large, finely chopped|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Red wine||1 Cup (16 tbs)|
|Dried thyme/1 teaspoon fresh chopped thyme||1⁄2 Teaspoon|
|Herb and bacon stuffing||2 Cup (32 tbs)|
Open out shoulder of lamb.
Season with salt and pepper and spread with stuffing.
Roll up and tie into a roll with white string.
Weigh meat and calculate cooking time (35 minutes per lb).
Place in a heated casserole and cook until brown.
Lift out, add oil to pan and saute onion and carrot until onion is soft.
Add water and red wine.
Place meat on top of vegetables, add parsley and thyme and cover.
Simmer for calculated time, turning occasionally.
Test flavor and adjust seasoning if necessary.
When meat is tender lift onto a serving dish, remove string and keep warm.
Sieve liquid and vegetables to make a sauce.
Serve Mock Goose hot with sauce.