Pawaru-Grahmata

№ 16VII. nodaļa

Jēru cepets

Roast stuffed shoulder of lamb with currant bread stuffing

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Jehruzeppets.

Modernizētslpp. 280 · PDF 294
6 porcijas

The book roasts a whole or halved lamb on the spit and doesn't say what goes into the bread stuffing; the cut, the stuffing and the amounts are ours.

Method

5 soļi
  1. For the stuffing, soak the bread in the milk for 10 minutes, then mix in the butter, onion, egg, parsley, nutmeg, salt, pepper and currants.
  2. Heat the oven to 170 °C (fan 150 °C). Season the inside of the lamb, spread the stuffing over it, roll it up and tie it with string at 3 cm intervals.
  3. Set it on a rack in a roasting tin. Pour the salted water over it into the tin and roast, basting with the salted water for the first 30 minutes, then with the butter every 20 minutes.
  4. Roast for 2–2¼ hours, until the meat is tender and the centre of the stuffing reaches 75 °C. For a deep brown finish, turn the oven up to 210 °C for the last 15 minutes.
  5. Rest for 20 minutes, then remove the string and carve in thick slices.

Notes

What the book says vs. what we added

a lamb roasted whole or halved, stuffed with a bread stuffing to which small raisins can be added, spitted and spread flat with two sticks, basted first with salted water and then with butter, and roasted a fine brown, is the book's. The boned shoulder, the stuffing recipe, the oven and the amounts are ours.

Whole lamb

on a spit or rotisserie, the book's two sticks keep the carcass spread open so it cooks evenly. Check the thickest part of the leg (at least 63 °C) and the centre of the stuffing (75 °C).

Stuffing safety

stuffing cooked inside meat must reach 75 °C in the centre.

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