Braised Boiled Lamb Shoulder
Rolled shoulder
MENU IDEA
Braised Lamb Shoulder
Parsleyed Potatoes
Creamed Peas
Perfection Salad
Parkerhouse Rolls
Butter or Margarine
Orange-Nut Cake
Beverage
3 to 4-pound rolled lamb shoulder
1 teaspoon ground ginger
1 teaspoon dry mustard
½ teaspoon ground cloves
1½ teaspoons salt
3 tablespoons flour
2 tablespoons melted lard or drippings
¼ cup water
Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.