Guilainn Chaoireola I Dtaosran (Lamb Shoulder in Pastry)
Try this recipe for Guilainn Chaoireola I Dtaosran (Lamb Shoulder in Pastry), or contribute your own.
Try this recipe for Guilainn Chaoireola I Dtaosran (Lamb Shoulder in Pastry), or contribute your own.
- Carbohydrate 0.0085125 g
- Cholesterol 191.52841635 mg
- Fat 54.508037926 g
- Fiber 0 g
- Protein 38.8347025295 g
- Saturated Fat 25.658325985 g
- Serving Size 1 1 Serving (298g)
- Sodium 250.440263216667 mg
- Sugar 0.0085125 g
- Trans Fat 4.38894597300001 g
- Calories 655 calories
Step-by-step
- Make the pastry and chill for at least 1 hour before using.
- See that 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 hot oven, 450F for 20-30 minutes.
- Take out and allow to cool slightly.
- Mix the remaining butter with the herbs, salt and pepper.
- Roll out the pastry to a piece large enough 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 that the fold is underneath, and put on a baking sheet.
- Prick all over the top lightly with a fork, then brush with either the milk or beaten egg.
- Put into 400F oven and cook for about 1/2 hour, or until the pastry is nicely browned.
- Turn the sheet once during baking to make sure the browning is even.
- Serve, cut into fairly thick slices.
While traditional beef Wellingtons rely on tenderloin sealed with mushroom duxelles, encasing a bone-in shoulder of lamb in pastry demands an entirely different approach to heat management and structural integrity. Preparing this cut requires specific hardware: a heavy roasting pan capable of withstanding a 450°F blast without warping, butcher twine to maintain the roast's cylindrical shape during the initial sear, and a reliable digital thermometer to verify internal doneness once the dough is sealed. Trimming excess surface fat before tying prevents rendering grease from prematurely dissolving the pastry crust from the inside out, while allowing the meat to cool slightly after its initial roast ensures the butter-and-herb mixture applied beneath the dough does not melt before the package reaches the oven. Although the 12 ounces of pastry must be rolled to a uniform thickness of roughly one-quarter inch to bake evenly, pricking the top crust with a fork is mandatory to let steam escape and prevent blistering. Any leftover slices of the pastry-wrapped lamb keep well in the refrigerator for up to three days when wrapped tightly in foil, and cold remnants can be gently reheated in a 325°F oven until the crust crisps once more.
