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January 2019

Lamb Recipes

Condiments Recipes

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Stuffed Lamb Shoulder For The Slow Cooker Recipe

Stuffed Lamb Shoulder For The Slow Cooker recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stuffed Lamb Shoulder For The Slow Cooker recipe  PDF



3 pounds lamb shoulder, boned (up to 4 lb)
1/2 pound bulk sausage
1 medium onion chopped
1 tablespoon dried parsley
1/2 teaspoon leaf marjoram
1/2 teaspoon leaf basil
1 clove garlic minced
1 onion sliced
2 stalks celery sliced
2 carrots peeled and sliced
Kitchen bouquet salt and pepper
serves 6 to 8
Trim all e cess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet drain well. Stir in herbs and garlic. Stuff lamb wi th mi ture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock Pot. Place stuffed and rolled lamb on top of veget ables. Rub top of lamb with kitchen bouquet sprinkle with salt and pepper. C over and cook on High for 1 hour, then turn to Low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat.

Stuffed Lamb Shoulder For The Slow Cooker recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
596 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Stuffed Lamb Shoulder For The Slow Cooker recipe  PDF   Lamb recipes RSS   New

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Skirlie with Mushrooms
Skirlie with Mushrooms Recipe


8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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