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Shoulder of Lamb, Bretonne

Remove blade bone from a shoulder of lamb, season with a good teaspoon salt and half teaspoon pepper, fold up and tie with string. Place the meat on a small roasting pan with a sliced onion and bean of garlic around, lightly baste the lamb with melted butter and pour two tablespoons broth or water into pan. Set in oven to roast for one hour and fifteen minutes, turning and basting once in a while with its own gravy, remove, untie and dress on a hot dish. Dress a beans bretonne around the lamb and serve.