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Cooking (and Contemplating) New England

"To Cook a Shoulder of Lamb" by Catharine Beecher, Harriet Beecher Stowe's Big Sister

Catharine Beecher's shoulder of lamb, with a "tomato catsup" gravy, from 1846

Spring is when we think of having lamb for dinner, probably because historically spring was the time of year when lambs were slaughtered—that is, those that weren’t being kept for wool production. Catharine Beecher, Harriet Beecher Stowe’s big sister,


whose recipes for beef stewed with apples and puff paste we’ve featured in this blog, has a great recipe for shoulder of lamb. Shoulder of lamb isn’t as popular today as leg of lamb, but when properly cooked, it’s just as tender and tasty—and less expensive. If you’d like to know more about Catharine Beecher and her famous sisters and brothers, and also how we made her lamb shoulder,


click on over to our latest column on All Things New England.

The original recipe, with commentary, can be found in Northern Hospitality, p. 216. Read More 
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