Lamb Shoulder in Pastry (Guilainn Chaoireola I Dtaosran)

Title:
Lamb Shoulder in Pastry (Guilainn Chaoireola I Dtaosran)

Yield:
6 Servings

Categories:
Irish,
Main
Dishes,
Meats




Ingredients:





    12 oz Shortcrust or flaky pastry


     3 lb Boned shoulder of lamb


     6 tb Butter


     1 tb Mixed chopped herbs


          Salt and black pepper


          Milk or egg to glaze






 Make the pastry and chill for at least 1 hour before using.  See that


 the lamb is fairly free of fat, and securely tied:  put in a roasting


 pan and rub with about a third of the butter.  Put into a very hot


 oven, 450F for 20-30 minutes. Take out and allow to cool slightly.


 ~- Miz the remaining butter with the herbs, salt and pepper.  Roll


 out the pastry to a piece large enough to wrap around the joint.


 Carefully remove the string from the lamb, trying to retain the


 shape.  Put it in the center of the pastry, dampen the edges, and


 draw the pastry up over the top:  secure well by squeezing the pastry


 ends and edges together.  Turn over so that the fold is underneath,


 and put on a baking sheet.  Prick all over the top lightly with a


 fork, then brush with either the milk or beaten egg.  Put into 400F


 oven and cook for about 1/2 hour, or until the pastry is nicely


 browned. Turn the sheet once during baking to make sure the browning


 is even. Serve, cut into fairly thick slices.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip