CookEat Recipe
Stuffed Lamb Shoulder with Soubise Sauce
Poached rolled lamb shoulder with a sausage and marrow stuffing, served with a smooth onion sauce.
Method
Steps
Step 1
For the stuffing, remove the skins from the two raw pork sausages. Finely chop the two shallots, half a garlic clove and one ounce raw beef marrow. Pound these with the sausage meat, half a teaspoon chopped parsley, three tablespoons fresh breadcrumbs, one commercially pasteurized egg-yolk equivalent, half a gill cream, half a teaspoon salt, one saltspoon cayenne and one saltspoon thyme for five minutes.
Step 2
Have a butcher bone one whole lamb shoulder, keeping the meat intact. Flatten gently and season with one teaspoon salt, half a teaspoon white pepper and one saltspoon grated nutmeg. Spread all the stuffing evenly over the inside, roll tightly and tie securely with food-safe butcher’s string.
Step 3
Put the roll into a pan large enough to hold it comfortably. Add one carrot, one onion, one leek, remaining one garlic clove, one parsley branch, one bay leaf, one clove, one thyme sprig, one tablespoon whole allspice berries, one marjoram sprig, one level tablespoon salt and one teaspoon finely ground white pepper. Add fresh water to cover. Cover and boil gently for about ninety minutes, maintaining the water level if needed. Continue until the centre of the stuffing and the meat each reach at least 165°F.
Step 4
For the Soubise sauce, finely chop the half medium white onion. Cook gently in the half ounce butter on the hob for five minutes until lightly golden. Stir in two teaspoons flour, then one good gill boiling pasteurized milk, quarter of a teaspoon salt and the separate one saltspoon cayenne. Simmer gently for ten minutes, stirring until the flour is fully cooked.
Step 5
Temper the separate one commercially pasteurized egg-yolk equivalent with a little hot sauce, then stir back into the pan. Heat gently without boiling until the sauce reaches 160°F and strain through clean food-safe cloth. Lift the cooked lamb from its broth, remove all string, slice, dress on a hot dish and pour the complete hot sauce over. Serve promptly.
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