3 - 4 lb. square cut shoulder of lamb
2 tbsp. butter
1/4 tsp. ginger
1 tbsp. dried mint
1 c. bread cubes
1/4 c. milk
1/2 c. chopped celery
2 tbsp. chopped onion
1 tsp. salt
2 tbsp. brown sugar
2 c. chopped apples, unpeeled

Have bones removed from roast to form a pocket. Saute onion and celery in butter. Add remaining ingredients, toss together lightly. Fill lamb cavity with stuffing, skewer or sew edges together. Place fat side up on rack in shallow uncovered pan. Roast in slow oven at 325 degrees about 2 1/2 hours. Yields 6 to 8 servings.