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Stuffed shoulder of lamb
Fruit and vegetables
1 small
onion
1 small
lemon
, zest only
1 tsp dried or fresh
thyme
1 tbsp chopped fresh
parsley
(optional)
½
onion
, chopped
Tins, packets and jars
28g/1oz
plain flour
1 tsp
redcurrant jelly
Cooking ingredients
85g/3oz
breadcrumbs
salt and freshly ground
black pepper
150ml/¼ pint
stock
salt and freshly ground
black pepper
pinch of
nutmeg
dash
gravy browning
Drinks
75ml/2½fl oz
port
Dairy, eggs and chilled
knob of
butter
1 free-range
egg
buttered
peas, to serve
Meat, fish and poultry
140g/5oz lamb’s
liver
, chopped
450g/1lb pork
sausage
meat
1.6kg/3.5lb boned shoulder of
lamb
scalloped
potatoes, to serve
Other
28g/1oz dripping
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