Lamb Normande Recipe

Name: Lamb Normande
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb shoulder, boned (not too tough to bone it yourself if necessary); 2 ounces butter; 4 fluid ounces white wine; arrowroot or cornstarch, to thicken sauce; 1 ounce butter; 3 ounces breadcrumbs; 12 lb ground pork; 1 tablespoon parsley; 1 teaspoon sage; salt and black pepper; 1 egg; 1 grated cooking apple

Servings: persons

1 lamb shoulder, boned (not too tough to bone it yourself if necessary)
2 ounces butter
4 fluid ounces white wine
arrowroot or cornstarch, to thicken sauce
1 ounce butter
3 ounces breadcrumbs
12 lb ground pork
1 tablespoon parsley
1 teaspoon sage
salt and black pepper
1 egg
1 grated cooking apple

1
Mix all stuffing ingredients together and put into bone cavity.
2
Tie the joint into a good shape and weigh.
3
Put into oven-dish, dot with butter and pour the wine over the meat.
4
Cook for 30 minutes per pound weight and 30 minutes over, at 375 degrees F.
5
Check the meat is thoroughly cooked right through to the stuffing, which also contains meat.
6
Leave to rest for 15 minutes before carving.
7
Skim fat and thicken pan-juices with arrowroot/cornstarch.

3939

kcal

Calories

312

Fat

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lamb shoulder, boned (not too tough to bone it yourself if necessary), 2 ounces butter, 4 fluid ounces white wine, arrowroot or cornstarch, to thicken sauce, and more.

Yes, Lamb Normande falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Normande

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