Stuffed Sheep Shoulder
- 4 pounds shoulder roast
- 1 cup rice
- 2 tablespoons fat
- 2 bay leaves
- 1 onion chopped
- 1 green pepper chopped
- 1 1/2 cups quartered (or canned) tomatoes
- 1 teaspoon salt
Bone shoulder to make a pocket for the stuffing.
Cook rice in boiling salted water.
Melt fat in heavy pan or skillet, add bay leaves, chopped onion and green pepper. Cook slowly until tender. Remove the bay leaves. Add tomatoes and salt, cook 5 minutes more. Mix rice and tomatoes together.
Fill the pocket with rice mixture, fasten with skewers, place on rack with the fat side up and roast in a slow oven (325 degrees ) for 2 1/2 hours. Do not cover.
This recipe yields ?? servings.
Did you know that... A roast should not be cooked cold. Let the meat stand for at least an hour at room temperature. Brush with oil before and during roasting and the juices will be sealed in.