Lamb

Stuffed Shoulder of Lamb

This recipe is a suggestion from one of our longstanding customers! 

Ingredients

For the stuffing:
1 small onion
knob of butter
450g/1lb pork sausage meat
85g/3oz breadcrumbs
1 small lemon, zest only
1 tsp dried or fresh thyme
1 free-range egg
salt and freshly ground black pepper

For the lamb:
1.6kg/3.5lb boned shoulder of lamb

Method
For the stuffing, fry the onion in a frying pan in the butter until softened. Remove from the heat and cool before adding the remaining stuffing ingredients.

Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight.

Preheat the oven to 180C/350F/Gas 4.

Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking.

Place the lamb in a warm place to rest.

Serve with roast potatoes and your favourite organic veggies! 

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