| 1 | lb | Bulk sausage |
| 2 | tb | (1/4 stick) butter |
| 1/2 | c | Onion; minced (about 1 small onion) |
| 1/3 | c | Chopped mixed fresh herbs (such as parsley, thyme, and mint) |
| 1 | ts | Dried sage; crumbled |
| 1 | c | Fresh breadcrumbs |
| 1/3 | c | Dry Sherry |
| 1 | | Egg; lightly beaten |
| 1 | | Lemon peel; grated |
| | Salt and freshly ground pepper |
| 4 | lb | To 5 lb lamb shoulder; boned and at room temperature |
| 1/2 | | Lemon |
| 2 | tb | Seasoning Flour (see below) |
| | SEASONING FLOUR |
| 2 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| | DEVILED CRUST |
| 1/2 | c | Fresh breadcrumbs |
| 3 | tb | English or Dijon mustard |
| 1 | tb | Vegetable oil |
| 1 | ts | Paprika |
| 1/2 | ts | Mace |
| 1/2 | ts | Nutmeg; freshly grated |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 1 | cl | Garlic; pressed |
| 1 | md | Lemon; juice and grated peel of |
| | Fresh watercress sprigs (garnish) |
| | Additional Sherry and lamb or beef stock (optional) |
