Mushroom-stuffed Lamb Shoulder

For 6 servings
1.5 kg shoulder of lamb
25 g butter
1 onion, finely chopped
50 g ham, chopped
225 g mushrooms, sliced
salt and pepper, to taste
1-2 tbsp fresh chopped mint
250 ml chicken stock
2 garlic cloves, halved
2 tbsp corn oil
plain flour, to thicken
250 ml vegetable water or stock
fresh herbs, to garnish

Preparation
1. Heat oven to 180C. Melt butter in a frying pan. Add onion, ham and mushrooms and fry for 3 minutes until onion is soft. Stir in seasoning and mint. Cool.
2. Stuff the cavity of the meat. Tie with string at regular intervals. Put meat into a roasting tin. Add stock and garlic and brush with oil. Roast dor 2 hours or until cooked.
3. Transfer meat to a serving dish. Remove string and allow to stand. Make gravy using a little fat and the juice in roasting tin. Thicken with flour and add strained vegetable water or stock.
4. Serve meat hot with gravy. Garnish with herbs.

Good serve with: Roast potatoes, carrots and seasonal vegetables.