Stuffed Shoulder of Lamb
Ask your butcher to bone the shoulder for you. Remember to ask him for the bones, they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is so delicious you will be glad you did not pay through the nose for a leg!
- Serves: 6
- Recipe Category: Meat lamb
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Products in this recipe:
Liquid Beef Stock, Poultry Stuffing Mix, Rosemary & Olive Seasoning, Sun-dried Tomato Pesto, Sun-dried Tomatoes, Ready to Serve Roast Onion Gravy
You Will Need:
Ina’s Tip
The lamb is also delicious served cold with a salad or sliced on an open gourmet sandwich.
Method:
Mix the Stuffing Mix with boiling water, Beef Stock and olive oil. Leave to stand for 5 minutes.
Stir in capers and mashed anchovies.
The LambOpen up the boned shoulder. Season on both sides with Rosemary & Olive Seasoning. Sprinkle gelatine on the meaty side. Squeeze Tomato Pesto over the meat and pack out Sun-dried Tomatoes. Lay blanched spinach leaves on top of the tomatoes.
Roll the Stuffing Mix into a thick sausage shape. Place the stuffing roll on the meat and carefully roll it up. Secure roll with skewers, tie with string and rub all over with olive oil and Rosemary & Olive Seasoning. Pre-prepare to this stage.
Place the onion wedges and lamb bones in a large oven roasting pan. Position the meat on a rack that fits over the pan and add 2 cups of boiling water to the pan.
Adjust the oven shelf to one slot below the middle position. Preheat the oven to 170 °C.
Roast open for 1½ hours.
Rest for at least 15 minutes while making the gravy.
Scoop the solids out of the pan with a slotted spoon and blot off excess fat with absorbent kitchen towel. Add Roast Onion Gravy and bring to the boil. Taste for seasoning. Pour into a gravy boat.
Stuffed Shoulder of Lamb
Ask your butcher to bone the shoulder for you. Remember to ask him for the bones, they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is so delicious you will be glad you did not pay through the nose for a leg!
- Serves: 6
- Recipe Category: Meat lamb
-
Products in this recipe:
Liquid Beef Stock, Poultry Stuffing Mix, Rosemary & Olive Seasoning, Sun-dried Tomato Pesto, Sun-dried Tomatoes, Ready to Serve Roast Onion Gravy
You Will Need:
Method:
Mix the Stuffing Mix with boiling water, Beef Stock and olive oil. Leave to stand for 5 minutes.
Stir in capers and mashed anchovies.
The LambOpen up the boned shoulder. Season on both sides with Rosemary & Olive Seasoning. Sprinkle gelatine on the meaty side. Squeeze Tomato Pesto over the meat and pack out Sun-dried Tomatoes. Lay blanched spinach leaves on top of the tomatoes.
Roll the Stuffing Mix into a thick sausage shape. Place the stuffing roll on the meat and carefully roll it up. Secure roll with skewers, tie with string and rub all over with olive oil and Rosemary & Olive Seasoning. Pre-prepare to this stage.
Place the onion wedges and lamb bones in a large oven roasting pan. Position the meat on a rack that fits over the pan and add 2 cups of boiling water to the pan.
Adjust the oven shelf to one slot below the middle position. Preheat the oven to 170 °C.
Roast open for 1½ hours.
Rest for at least 15 minutes while making the gravy.
Scoop the solids out of the pan with a slotted spoon and blot off excess fat with absorbent kitchen towel. Add Roast Onion Gravy and bring to the boil. Taste for seasoning. Pour into a gravy boat.