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How to trim, stuff, and roll a lamb shoulder

Fine Cooking Issue 50
Photos: Amy Albert
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1. Start trimming off large pockets of fat by making small swipes of the knife to ease the fat loose.
2. Remove thinner pieces by pulling toward you. Angle the knife as close to the meat as possible, cutting away from you.
3. Cut the lamb to an even thickness by butterflying thicker spots, if need be. Cut a sideways incision and open like a book.
4. Spread the stuffing in an even layer, leaving a few inches uncovered at the end.
5. Starting with the bare edge away from you, roll up the roast.
6. Tie the roast in four or five places to secure a compact cylinder. Trim the extra string.


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