Shoulder of lamb Provençale

250g (9oz) stuffing for red meats

1 x 1.2kg (2½lb) shoulder of lamb, boned

50g (1¾oz) butter

1 onion, chopped

125 g (4¼oz) bacon lardons, chopped

1 carrot, sliced

1 bouquet garni

Salt and pepper

500ml (18fl oz) (generous 2 cups) any stock, hot

60g (2oz) (scant ½ cup) tomato purée (paste)

Prepare the stuffing, spread it over the lamb shoulder, then roll the shoulder up and tie tightly with kitchen string.

Melt the butter in a heavy-based pan, add the onion and lardons and fry over a medium heat until browned. Add the lamb, carrot and bouquet garni.

Season with salt and pepper and pour in the hot stock. Add the tomato purée.

Cook, covered, for 2½ hours, turning from time to time.

Preparation time:
35 minutes

Cooking time:
2 1/2 hours

Serves 6