Stuffed Shoulder of Lamb Wrapped in Pastry from The Cook's Companion: A step-by-step guide to cookin
This is an impressive piece for a large dinner party. It can be prepared well ahead, even the day before, and simply put in the oven shortly before the meal to cook the pastry. As the meat is boned...
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Ingredients
- 250 g (8 oz) spinach or kale, thick stalks removed, washed and drained
- 125 g (4 oz) chestnut mushrooms, chopped finely
- 2 large cloves garlic, chopped finely
- 50 g (2 oz) shelled walnuts, chopped finely
- 75 g (3 oz) mature Cheddar cheese, grated coarsely
- 500 g (1 lb) packet puff pastry, thawed if frozen
- 1 egg, beaten
- 1 boned shoulder of English lamb, weighing about 1.2–1.5 kg (2½-3 lb)
- 4 tablespoons lemon juice
- 300 ml (½ pint) double cream
- 3 tablespoons brandy
- Salt
- black pepper
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