Bone a shoulder of lamb, and lay I or 2 thin slices of uncooked ham inside.
On these put some soft white breadcrumbs and finely chopped shallots, garlic and mixed herbs, with a dash of pepper.
Pat the stuffing firmly in place before rolling up and tying the shoulder.
Brown the meat in lard, with some sliced onions and carrots.
Then add wanned white wine or stock to the meat.
Continue cooking in a covered casserole for 1 1/2 hours in a slow oven.
Serve garnished with the onions and carrots.
If any of this dish is left over, it is very good served cold, cut in slices like a galantine.