Beat a 3-4 lb. boned, rolled (string-tied) lamb shoulder roast on all sides with heavy rolling pin.
Scald with 1/4 cup boiling vinegar. Slice 4-5 buds garlic and 1 small onion into slivers, make scattered slits all over the roast with the tip of a sharp knife, and insert the garlic and onion slivers into them.
Rub roast all over with salt, pepper, and marjoram, and let stand covered at room
temperature for 1 hour. Roast meat uncovered on rack in roaster in 350° oven 2-2'/2
At start of roasting, add several Tablespoons boiling water to roaster and baste occasionally with pan drippings. Roast is done
when a fork goes in easily and a cloudy, pale-pink juice drips out of stab mark. Meat should still be faintly pink on the inside.
For well-done roast, keep in oven a while longer. For a crispier skin, roast in 400° oven the first 15
minutes, then turn meat over and continue roasting at 350° .
Remove roast from oven and allow to set 15
minutes before slicing. Serve with mashed potatoes, sprinkled with some of the pan drippings, braised beets, or Brussels sprouts and a zesty grated-vegetable salad containing horseradish.