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
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.