Shoulder of Mutton
2 shoulders of mutton
a few slices of ham
a few slices of lard
1 bunch of mixed herbs, crumbled
2 glasses of beef stock
2 tablespoons of sugar
Put the two shoulders of mutton, that have been prepared and boned, in a saucepan with the butter and brown them on both sides.
Take them off the heat and season the inside of the two joints with salt, pepper and the mixed herbs. Then close them and tie them together. Make slits in the outer parts and fill them with the slices of lard and ham and sprinkle them with sugar. Arrange them in an ovenproof dish, put the lid on and continue to cook in a hot oven at 200°C/400°F for at least 40 minutes, moistening them every now and then with the beef stock.
When the shoulders are cooked, strain the sauce through a sieve and pour it over the meat, that has been arranged on a serving dish.
Serve with a side dish of potatoes.