Ingredients for 4 people: 1kg of shoulder of young lamb 1 egg 1 slice of white bread 4 pieces of garlic 1 large onion 2 carrots 2 bones for the sauce 1 sprig of rosemary parsley tarragon chives 1 glass of dry white wine salt pepper
De-bone the shoulder or ask for it deboned from the butcher. Lay it out with the inside part upwards and season. To make the stuffing, put the bread to soak in the wine and mix with the garlic, the chopped aromatic herbs and the egg. Season with pepper and salt. Stuff the lamb shoulder with this mixture and make a roll tied with the piece of string. Meanwhile, put the bones, the carrots and the chopped onion, with the wine remaining after soaking the bread, on a baking tray. Put the stuffed shoulder on top. Leave in a moderate oven for an hour and a half, adding liquid occasionally.