2 hrs 20 mins
We had this with tiny new potatoes and peas for dinner on a weekend trip to Caen, and coaxed our hostess to give us her recipe. It was her stuffing and the wine that made the difference, and the atmosphere as well, I expect. Delicious.Prep. time and cooking time will depend on whether it was already boned or not and the weight of the joint. Worth it though, whatever.
My Private Note
Units: US | Metric
- 1 lamb shoulder, boned (not too tough to bone it yourself if necessary)
- 2 ounces butter
- 4 fluid ounces white wine
- arrowroot or cornstarch, to thicken sauce
- 1Mix all stuffing ingredients together and put into bone cavity.
- 2Tie the joint into a good shape and weigh.
- 3Put into oven-dish, dot with butter and pour the wine over the meat.
- 4Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
- 5Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
- 6Leave to rest for 15 minutes before carving.
- 7Skim fat and thicken pan-juices with arrowroot/cornstarch.
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Nutritional Facts for Lamb Normande
Serving Size: 1 (173 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 525.2
- Calories from Fat 283
- Total Fat 31.4 g
- Saturated Fat 15.9 g
- Cholesterol 151.9 mg
- Sodium 342.9 mg
- Total Carbohydrate 22.9 g
- Dietary Fiber 1.8 g
- Sugars 5.9 g
- Protein 19.3 g
The following items or measurements are not included: