Lamb Shoulder in Pastry

1. 1

   Make the pastry and chill for at least 1 hour before using.

2. 2

   See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter.

3. 3

   Put into a very hot oven, 450F (230C) for 20 to 30 minutes.

4. 4

   Take out and allow to cool slightly.

5. 5

   Roll out the pastry to a piece large enough to wrap around the joint.

6. 6

   Carefully remove the string from the lamb, trying to retain the shape.

7. 7

   Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together.

8. 8

   Turn over so that the fold is underneath, and put on a baking sheet.

9. 9

   Prick all over the top lightly with a fork, then brush with either the milk or beaten egg.

10. 10

    Put into 400F (200C) oven and cook for about 1/2 hour, or until the pastry is nicely browned.

11. 11

    Turn the sheet once during baking to make sure the browning is even.

12. 12

    Serve, cut into fairly thick slices.

* Per serving · 4 servings · Values may vary.