Holiday Lamb Cushion-Style Roast
|Prepared stuffing package||8 Ounce|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Mixed candied fruit||1 Cup (16 tbs)|
|Vegetable bouillon cube||1|
|Hot water||1 Cup (16 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Lamb shoulder||4 Pound (Prepared Cushion Style)|
|Cold water||1 1⁄2 Cup (24 tbs)|
Combine in mixing bowl the stuffing mix, walnuts and half the candied fruit- Dissolve bouillon cube in hot water and lightly stir half the bouillon and the butter into mixture.
Fill lamb pocket with stuffing and sew edges or skewer to hold edges tightly.
Sprinkle meat with salt and pepper.
Bake in moderate oven (325°F) about 2 1/2 hours or until meat ther- mometer reads 180°F.
Baste -occasionally with remaining bouillon and pan drippings.
To prepare gravy, blend flour and salt into pan drippings and brown over low heat, stirring constantly.
Add cold water; cook and stir until gravy is thickened.
Add rest of candied fruit and serve with holiday lamb.