Stuffed Lamb Shoulder with Mushrooms Recipe

Wash and cut the mushrooms. Sauté them in butter for 15 minutes with the chopped shallots.

Soak the bread in a little milk. Chop the parsley and garlic. Add the egg yolks, the squeezed bread, the raw ham, and the ground veal.

Place the lamb shoulder on a work surface and season it (salt, pepper, nutmeg). Place the stuffing in the center of the shoulder, close it, roll it up, and tie it tightly like a roast (one complete turn, crossing underneath and on top, and tie a knot).

In a pot with 5 cl of oil, sear the shoulder on all sides for 5 minutes, then place it in an oven-safe dish. Brush with the remaining olive oil. Add thyme, bay leaf, a bit of water to the bottom of the dish, and let it roast for 50 minutes at 180°C. Be sure to turn the shoulder halfway through cooking, basting it with the juices.

At the moment of serving, remove the string and slice the shoulder. Return the meat to the baking dish and cover with aluminum foil while the meat rests.

To finish, serve with baked potatoes or roasted potatoes. For a sunnier touch, you can also add some sun-dried tomatoes to the filling.