OCR Text |
Show SHOULDER OF LAMB EASIER TO CARVE WHEN BONE IS REMOVED Shoulder of lamb has long been considered con-sidered a choice cut by discerning palates. The meat is exceptionally-tender exceptionally-tender and delicate in flavor, but the shoulder blade running through the center makes it impossible to carve into attractive slices. Skillful butchers and clever cooks have now found a way around this difficulty, says the Bureau of Home Economics of the United States Department of Agriculture. Agri-culture. The shoulder blade and leg bone can easily be removed, leaving an excellent excel-lent pocket for savory stuffing. The stuffed shoulder may then be rolled up or left flat like a pillow. In either case it is sewed together around the edges and roasted in an open pan. The tasty stuffing helps to conserve the juices of the meat and to add seasoning. sea-soning. Carving difficulties are thus overcome. The boned stuffed shoulder should-er can be carved straight through in to shapely slices of just the right blend of meat and stuffing. Lamb leg and saddle may also be boned, stuffed, and roasted in this same way to make carving easier. For slicing cold these stuffed cuts are delicious, especially if the stuffing has been seasoned with fresh mint or watercress- The United States department de-partment of Agriculture will send recipes on request. |