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Catholic Recipe: Stuffed Shoulder of Lamb


  • 3 to 4 pounds shoulder of lamb
  • salt and pepper
  • garlic
  • 2 cups toasted bread cubes
  • 1/2 teaspoon salt
  • 1/8 teaspoon each dried marjoram and thyme
  • 1 small onion, minced
  • 1/4 cup minced celery, leaves and stalk
  • 2/3 cup butter, margarine, or bacon drippings, divided
  • 1 cup Burgundy, divided
  • flour
  • Details

  • Serves: 6-8
  • Prep Time: 3 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin: USA

In 1845 the Christian Brothers, a dedicated teaching order, established a monastery in California. About forty years later, they began to make wines for sacramental purposes, in the heart of California's finest wine district. Soon the quality of their wines created public interest, and this led to a highly successful venture into the commercial market. Thus the Brothers carry on a centuries-old tradition and identify with the monks of the Old World, who, in the Middle Ages and even earlier, practiced the art of wine making, never receiving any personal compensation for their labor but using all profits to further their religious work. The Christian Brothers have collected some fine recipes using their wines, and from these we have chosen the following for your pleasure.


Have bone removed from meat. Salt and pepper meat inside and out. Rub surface with powdered garlic or cut side of garlic clove. Mix bread cubes, salt, herbs, onion, and celery. Melt half the butter, margarine, or drippings; add 1/2 cup Burgundy, mixing lightly with fork. Use this stuffing to fill pocket in meat. Tie or skewer into neatly shaped roast. Dust with flour; dot top with remaining butter. Roast, uncovered, at 350° until beginning to brown; pour remaining 1/2 cup Burgundy over top. Baste from time to time with pan juices. Roast to preferred degree of doneness, 20 minutes per pound for well done. Serve juices from pan as gravy. Makes 6 to 8 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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