3 lb. lamb shoulder, before boning

STUFFING:

1 tbsp. butter
1/2 c. chopped onion
1/2 lb. fresh sliced mushrooms
3/4 c. finely chopped or ground lean ham
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. dried thyme leaves
1 tbsp. olive oil
3 cloves garlic, peeled whole
1 sm. onion, roughly chopped
1 c. beef broth

Remove and discard bone from lamb shoulder. Prepare stuffing, melt butter in heavy skillet. Add onion and mushrooms. Stir until onions are soft and mushrooms are cooked. Blend in ham, salt, pepper, rosemary and thyme. Place stuffing into cavity of meat, fold meat to enclose stuffing, tie with strings.

In Dutch oven heat oil, brown on all sides until golden. Add garlic, onion and beef broth, heat to simmering. Place in 325 degree oven. Roast 2 hours or until meat is tender. Remove meat to warm platter, remove strings. Let stand 20 minutes before carving. Strain juices from pan into a frying pan, bring to boil, reduce to a thick glaze, adding any juice from platter. Spoon over roast before serving. Serves 4.