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Stuffed Lamb Shoulder

4 servings

Ingredients

• 1 pcs Lamb shoulder
• Meat farce (a little)
• Sugar coloring (a little)
• Potato starch (a little)
• Roux (a little)
• Lamb broth (a little)
• Mashed potatoes (a little)

Instructions

1. Remove the two upper bones from the lamb shoulder up to the joint and fill the resulting opening with a meat farce made from meat scraps, being careful not to overfill, as the farce expands during cooking and the meat could burst.
2. Sew up the opening and carefully braise the shoulder or cook it in water until tender.
3. After cooking, glaze with a little sugar coloring and potato starch mixed with water; baste with the colored, creamy broth, place an iron plate on top, and put glowing coals on top to make it very shiny.
4. Prepare the sauce with roux and a little lamb broth and serve with mashed potatoes.

Modernized from a treasured 19th-century German cookbook.