Stuffed roasted lamb shoulder recipe

Can you think of anything more classically Sunday than a roast with the family? It takes a lot of time to prepare, but we appreciate it since it is rewarding to sit down to a meal with loved ones and enjoy the fruits of your labour. One of our most popular meals is stuffed roasted lamb shoulder. The first step in creating this recipe is to get a lamb shoulder from a market or butcher that has already been deboned.

Stuffed roasted lamb shoulder suggestions

The shoulder is best cooked in a roasting pan without being covered with foil. To enhance the flavour, pour some stock or wine into the pan. At least 2.5 hours should pass without opening the oven. Cut through the shoulder with a sharp knife and use butcher’s thread to secure the stuffing within. The crispiness of the mushrooms complements the roast and the softness of the veggies, rice, and potatoes.

Have another wonderful Sunday lunch or dinner with your loved ones. Give them a reason to grin by stuffing a roast lamb shoulder with savoury ingredients and serving it to them with a side of joy.

Stuffed roasted lamb shoulder recipe

Source: Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 20 minutes

Cooking time: 3 hours 

Total time: 3 hours 20 minutes

Ingredients

• 1-2 deboned lamb shoulder

For the stuffing

• 1 onion, chopped and sauted

• 1 cup breadcrumbs

• 1 egg

• salt and ground black pepper to taste

• 65 ml chopped celery

• 50 ml chopped almonds

• 25 ml chopped parsley

• 50 ml chicken stock

For the mushrooms

• 1 onion, chopped

• 25 ml chopped parsley

• 30 g butter

• 200 sliced mushrooms

• 15 ml flour

Method

For the stuffing

• Mix the stuffing ingredients and stuff the shoulder of lamb, carefully.
• Secure the roll with string or skewers.
• Roast the roll in an open pan at 160°C for a minimum of 2.5 hours.
• Baste with red wine and roast for a few more minutes, basting two more times. (Every 10 minutes for 30 minutes)

For the mushrooms

• Toss the mushrooms in the flour and saute in butter until brown and tender.