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Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran)

A home-style Lamb Shoulder in Pastry (Guilainn chaoireola i dTaosran) made with Shortcrust Or Flaky Pastry, Boned Shoulder Of Lamb, T Butter, T Mixed Chopped Herbs, and Salt And Black Pepper. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 12 oz
• 3 lb
• 6
• 1
• to taste
• to taste

Method (preview)

1. 1

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

2. 2

   Put into a very hot oven, 450F for 20-30 minutes.

3. 3

   Take out and allow to cool slightly. -- Miz the remaining butter with the herbs, salt and pepper.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Serve, cut into fairly thick slices.