|Lamb shoulder||4 Pound|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Chives||2 Tablespoon, chopped|
|Lamb kidneys||2 , chopped|
|Bulgur||2 Cup (32 tbs), cooked|
|Bulgar||2 Cup (32 tbs), cooked|
|Parsley||1⁄2 Cup (8 tbs), chopped|
Trim all excess fat from lamb shoulder.
Put oil in heavy bottom skillet and saute onions and chives until golden.
Remove and in the same pan, saute chopped lamb kidneys until tender and slightly brown; then add sauteed onions and chives, bulgur parsley, thyme, salt and pepper to taste.
Toss until well combined.
Put filling into pocket of lamb shoulder (formed by removing the blade); secure with cord or skewers; roast in preheated oven for 1 hour or until lamb is tender.