Stuffed Shoulder Of Lamb

Ingredients

• 4 1/4 pounds forequarter lamb
• 1 cup mashed potato
• 1/2 cup stock or water
• 1/2 teaspoon salt
• 1 cup dry bread crumbs
• 1/2 teaspoon poultry dressing
• 1/4 teaspoon celery salt

Instructions

1. Have bone removed from lamb. Spread stuffing on meat, roll, and tie securely. Rub with scraped onion and squeeze a little lemon juice over it, dredge with salt and flour. When half done spread with a little currant or other tart jelly; this makes it more tender and also gives a delicious flavor to the roast and the gravy. Cook in a moderate oven until tender. Baste often unless a covered roaster is used. Bake in the oven for 1 1/2 hours at 350 degrees.