1.2kg shoulder of lamb, 200g veal, 100g streaky bacon, 150g bread (with crust removed), 1 egg, 2 garlic cloves, 3 sprigs of parsley, Milk, cold, Salt, Ground pepper, Nutmeg, Half a glass of oil, Half a glass of stock (such as beef stock), 1 onion, 1 tomato
Before starting this Stuffed Shoulder of Lamb recipe, make sure you have organised all the necessary ingredients. We recommend asking your butcher to bone the shoulder, leaving only the end knuckle bone attached. Mince the bacon... ... and the veal. Steep the bread in cold milk... ... and strain. Add to the minced meat. Using a knife, chop the garlic... ...