Shoulder of Lamb Windsor

Ingredients

• 1 shoulder of pré-salé lamb
• 200 grammes butter forcemeat (farce au beurre)
• 2 spoonfuls dry Duxelles
• Half a spoonful chopped parsley
• Langue à l'écarlate
• Braising liquor from the shoulder
• A vegetable purée

Instructions

1. Bone and season the shoulder of pré-salé lamb.
2. Mix the 200 grammes of butter forcemeat with the 2 spoonfuls of dry Duxelles and the half spoonful of chopped parsley, and stuff the shoulder with it.
3. Roll the shoulder and tie it.
4. Braise it by the ordinary method and glaze it at the last moment.
5. Cut it into fairly thick slices and arrange them on the serving dish, alternating with slices of langue à l'écarlate, so as to reform the shape of the shoulder.
6. Serve separately the braising liquor, skimmed of fat and strained, and a vegetable purée or an early-season vegetable.