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OF THE 1940'S & 50'S






Lamb Shoulder Roast with Dressing  BonelessLambShoulder.jpg (4578 bytes)

A delicious alternative to a beef or pork roast, this lamb shoulder roast with dressing will sure win you waves of adoration at your next meal.  This recipe serves 8 to 10.  Enjoy!

Your Host,  Brad

4 lbs. lamb shoulder
3 tsp salt
1/4 tsp curry powder
1/2 tsp paprika
1 tsp salt
Pinch dry mustard
2 Tbl chopped onion
1 cup chopped celery
6 cups coarse dry bread crumbs
2 egg yolks, beaten
1 cup milk
2 Tbl melted butter

Wipe meat thoroughly with a damp cloth.  Split open the roast so that roast can be rolled around the dressing.  Rub meat inside and out with the 3 tsp salt.  Combine the next 6 ingredients, and mix thoroughly with the dry crumbs.  Beat egg yolks, add the milk and melted butter, and mix with the seasoned crumbs.  Let stand until all the liquid has been soaked up.  pack dressing lightly into the pocket of meat and fasten with skewers and string.

Place in open roasting pan and bake in a slow over (300F), allowing 35 minutes for each pound of meat.  Make a gravy, using broth from the bones.


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