Stuffed Shoulder of Milk Lamb with Basil Sauce

With the shoulder of lamb removed, cut the place where the bone was a little larger with a knife. Season the inside with salt and pepper. For the stuffing, turn the poultry meat, white bread and kidney fat twice through the fine disc of the meat grinder. Season with salt and pepper. Mix with cream until the mass is nice and silky. Cut kidneys into small cubes, quarter young onions, coarsely chop pointed morels and fold everything into the mass. Stuff the shoulder with the farce, tie with spaghetti and roast in the preheated oven at 180 °C for approx. 45 minutes, basting constantly. Take out, wrap in aluminum foil and let rest warm for about 10 minutes. Meanwhile, add veal jus and red wine to the roast residue and reduce to one third. Strain and simmer a little longer with finely chopped basil. Stir in butter and thicken the sauce with it.

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