Stuffed Lamb Shoulder

Total Time: 2 hrs 5 mins Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 4
• 1 (8 1/2 ounce) package jiffy cornbread mix, cooked per directions or 8 -12 ounces cooked cornbread
• 2 cups breadcrumbs
• 1 lb country sausage, cooked and drained
• 1/2 cup raisins or 1/2 cup currants
• 1 cup apple pie filling, cut up the apples
• 1 tablespoon sage (to taste)
• 1 tablespoon poultry seasoning (or whatever you have on hand)
• 2 cups chicken broth
• 1 (10 1/2 ounce) can cream of mushroom soup
• salt and pepper
• 4 -5 lbs lamb shoulder
• rosemary
• olive oil
• cotton string

Recipe

• 1 i usually cut this recipe in half as there are just two of us.
• 2 mix cornbread, bread crumbs, add sausage, raisins, apple pie mix.
• 3 mix well.
• 4 add seasonings.
• 5 pour half of the chicken stock and all of the cream of mushroom soup.
• 6 stir well.
• 7 add remaining broth until you get the desired moisture consistency.
• 8 stuffed lamb shoulder: cut roast to butterfly (2 inches down the center lengthwise, then open up the sides to expand).
• 9 spread with stuffing mix onto the center and to within 1/2 inch of edges.
• 10 using several lengths of twine, roll the roast back up and tie tightly.
• 11 place roast in a roasting pan coated with oil and flour.
• 12 rub roast with olive oil, sprinkle with salt and pepper and dried rosemary.
• 13 bake at 350°f until 170°f degrees.
• 14 remove cover and allow roast to brown slightly.
• 15 cool slightly before slicing.
• 16 remove string.
• 17 slice.
• 18 enjoy!
• 19 i love to serve with apple chunks slow-cooked in the crock pot with 1/2 cup brown sugar, lemon juice and 1/2 cup pecans, dash of cinnamon and nutmeg, plus grated lemon rind. yum.