Home › The Waldorf Kitchen › Braised Boned Shoulder of Mutton

Braised Boned Shoulder of Mutton

Take out the bone from a shoulder of mutton (see boning), letting the stump remain for a handle. Lard it with strips of fat bacon and sprinkle chopped herbs, salt and pepper over it. Roll it up and sew together with a trussing needle. Place a few slices of bacon at the bottom of a braising pan, put in the shoulder of mutton, add the shoulder bone and a small quantity each of carrots, onions, thyme and laurel leaves, two heads of celery and a little stock. Cover with slices of bacon and then with paper, place over a slow fire and simmer gently until done. Place on a dish, remove the string, and serve with a garnish of glazed onions.