Stuffed lamb shoulder recipe

By Samantha Allen

Published: September 16, 2022 | 3:50 PM GMT

There’s a reason why you and your family used to (or now) enjoy such a sumptuous Sunday lunch feast. You probably remember your mom or grandma putting the roast in the oven on Sunday morning before you left for church. The roast would be meltingly soft and bursting with flavour by lunchtime. The lamb shoulder in this recipe is slow-cooked all day, as grandma used to make on Sundays.

Stuffed lamb shoulder suggestions

Since the stuffing won’t have any contact with the roast’s heat, it’s best to cook and brown it before filling it. You may use the procedure outlined below to make stock from scratch or to enhance store-bought stock without adding any water. Your meat will have a richer flavour thanks to the aromatics in the stuffing, and the gravy will benefit from their addition as well. Roasted potatoes, veggies, and a salad should accompany your lamb shoulder roast.

Try this stuffed lamb shoulder for Sunday lunch if you want to prepare a meal for your family that would make every grandma proud.

Stuffed lamb shoulder recipe

Source: Gary Dunn

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 25 minutes

Cooking time: 10 minutes

Roasting Time: 3-4 hours

Ingredients

1 lamb shoulder
125ml white wine
125ml olive oil
salt
butcher’s string
bouquet garni for stock
50g butter
125ml flour
freshly ground black pepper
aluminum foil

For the stuffing

1 onion, finely chopped
2-3 cloves garlic
125ml breadcrumbs
125ml chopped parsley
5ml dried sage
1 egg, beaten
125ml butter
250g fresh minced pork (pork sausage meat may be used)
1 cooking apple
freshly ground black pepper

Method

Debone the lamb shoulder.

Making stock

Make stock using bones, 1 carrot, 2 slices onion, 1 bay leaf, salt, pepper and bouquet garni.
Either brown the bones in the oven or in a stock pot before adding water (or store-bought stock) and the ingredients in the previous step. Simmer for at least an hour or 2.

For the stuffing

Saute onions and garlic in butter and breadcrumbs, raw minced pork, herbs and seasoning.
Peel and grate apple coarsely and add to the stuffing.
Bind with beaten egg.

Roasting

Pack in stuffing, roll up and secure with string. Place in a deep roasting pan.
Sprinkle prepared shoulder with seasoned flour, a little oil and pour white wine over the top.
Roast on a rack covered with foil at 160°C for 2-3 hours.
Turn the heat up to 180°C.
Uncover and continue cooking till brown and tender, basting frequently and turning occasionally for one hour.
Spoon off excess fat, place cooked shoulder on warmed serving platter, keep warm – remove string.

Making gravy

Deglaze pan drippings with 250 ml stock and a little white wine, thicken with a beurre manie or brown onion soup powder dissolved in a few teaspoons of water.
Boil well for 5 minutes.

Serving

Stuffed shoulder may be served sliced with some of the sauce poured over and remaining sauce served in a sauce boat.
Garnish with watercress or parsley.

About Samantha Allen

Samantha Allen is a seasoned journalist and senior correspondent at TDPel Media, specializing in the intersection of maternal health, clinical wellness, and public policy. With a background in investigative reporting and a passion for data-driven storytelling, Samantha has become a trusted voice for expectant mothers and healthcare advocates worldwide. Her work focuses on translating complex medical research into actionable insights, covering everything from prenatal fitness and neonatal care to the socioeconomic impacts of healthcare legislation. At TDPel Media, Samantha leads the agency's health analytics desk, ensuring that every report is grounded in accuracy, empathy, and scientific integrity. When she isn't in the newsroom, she is an advocate for community-led wellness initiatives and an avid explorer of California’s coastal trails.