1 1/2 kg (3 1b) boned shoulder of lamb
salt and pepper
150 g (6 oz) crustless white bread
1 small onion peeled and quartered
100 g (4 oz) dried apricots
75 g (3 oz) walnuts
1 size 3 egg
salt and pepper
150 g (6 oz) crustless white bread
1 small onion peeled and quartered
100 g (4 oz) dried apricots
75 g (3 oz) walnuts
1 size 3 egg
method
1. Season the inside of the shoulder of lamb joint.
2. Break the bread into pieces and place in the processor bowl and chop finely.
3. Add the onion, apricots, walnuts and seasoning and process until finely chopped.
4. Add the egg and process to mix.
5. Stuff the lamb joint, secure with string and roast at 190°C, 375°F, Gas No. 5 for 2 hours, basting occasionally during cooking.
2. Break the bread into pieces and place in the processor bowl and chop finely.
3. Add the onion, apricots, walnuts and seasoning and process until finely chopped.
4. Add the egg and process to mix.
5. Stuff the lamb joint, secure with string and roast at 190°C, 375°F, Gas No. 5 for 2 hours, basting occasionally during cooking.
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