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Shoulder Of Lamb Chasseur

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  Butter 2 Ounce (50 g)
  Onion 1 , chopped
  Pork sausage meat 8 Ounce (225 g.)
  Walnuts 4 Ounce, finely chopped (125 g.)
  Chopped fresh parsley 15 Milliliter (1 tablespoon)
  Dried mixed herbs 1⁄4 Teaspoon (1.25 ml)
  Finely grated orange rind 15 Milliliter (1 tablespoon)
  Eggs 1 , beaten
  Lamb shoulder 3 Pound, chined (1 1/2 kg)
  Salt To Taste
  Pepper To Taste

Melt half the butter in a frying-pan.
Add the onion and fry for 5 minutes.
Stir in the sausagemeat, walnuts, parsley, herbs, orange rind and salt and pepper and fry until the meat loses its pinkness.
Remove from the heat and beat in the egg.
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.
Put the meat in a roasting pan and spread with the remaining butter.
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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
120 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5528 Calories from Fat 4180

% Daily Value*

Total Fat 470 g723%

Saturated Fat 182.2 g910.9%

Trans Fat 0.5 g

Cholesterol 1463 mg487.7%

Sodium 2759.9 mg115%

Total Carbohydrates 35 g11.5%

Dietary Fiber 12.1 g48.5%

Sugars 9.4 g

Protein 289 g578.1%

Vitamin A 63.7% Vitamin C 89.3%

Calcium 43.9% Iron 162.8%

*Based on a 2000 Calorie diet

Shoulder Of Lamb Chasseur Recipe