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Braised Shoulder of LambThis recipe comes from New Zealand and is ideal for imported lamb. The boned shoulder is rolled round a savoury apricot stuffing.

serves totaltime preptime cookingtime
6 persons 3 hours 30 minutes 2 hours
30 minutes

Ingredients

  • 1.8 kilograms Shoulder of Lamb
  • Salt & Black Pepper
  • 600 ml Stock
  • 6 medium Carrots
  • 6 sticks Celery
  • 6 medium Turnips
  • 2 large Onions

Stuffing:

  • 75 grams Apricots, dried
  • 25 grams Butter
  • 1 tablespoon Onions, chopped
  • 4 tablespoons White Breadcrumbs
  • 1 teaspoon Parsley, chopped
  • 2 tablespoons Milk
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