Lamb Shoulder With Spring Vegetables
|Lamb shoulder||3 Pound, chined (1 Shoulder, 1 1/2 Kilogram)|
|Sage and onion||4 Ounce (125 Gram)|
|Butter||2 Ounce (50 Gram)|
|Flour||30 Milliliter (2 Tablespoon)|
|Chicken stock/Lamb stock||15 Fluid Ounce (425 Milliliter)|
|Carrots||2 , quartered|
|Turnips||2 , quartered|
Lay the meat with the cut side towards you and fill with the stuffing.
Secure at 5 cm./2 in.intervals with string or thread.
Melt the butter in a roasting tin.
Add the meat and brown on all sides.
Transfer to a plate.
Stir the flour into the fat in the tin to form a smooth paste.
Gradually stir in the stock and bring to the boil.
Cook for 2 minutes, stirring constantly, or until the sauce thickens.
Return the meat to the tin and add the vegetables, bouquet garni and salt and pepper to taste.
Put into the oven preheated to hot (220°C/425°F or Gas Mark 7) and roast for 20 minutes.
Reduce the oven temperature to fairly hot (190°C/375°F or Gas Mark 5) and continue to roast for 1 1/4 hours, or until the lamb is cooked through.
Baste the meat occasionally during the cooking period.