Рецепт Guilainn Chaoireola I Dtaosran (Lamb Shoulder In Pastry)
by Global Cookbook

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Ингредиенты

6 Tbsp. Butter
1 Tbsp. Mixed minced herbs Salt and black pepper Lowfat milk or possibly egg to glaze

Make the pastry and refrigeratefor at least 1 hour before using. See which the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. Put into a very warm oven, 450F for 20-30 min. Take out and allow to cold slightly. - Miz the remaining butter with the herbs, salt and pepper. Roll out the pastry to a piece large sufficient to wrap around the joint. Carefully remove the string from the lamb, trying to retain the shape. Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together. Turn over so which the fold is underneath, and put on a baking sheet. Prick all over the top lightly with a fork, then brush with either the lowfat milk or possibly beaten egg. Put into 400F oven and cook for about 1/2 hour, or possibly till the pastry is nicely browned.
Turn the sheet once during baking to make sure the browning is even. Serve, cut into fairly thick slices.