Raisin and nut stuffed shoulder of lamb recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 00 mins to cook
  • 1032 calories / serving
  • Freezable
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Preheat the oven to 160 C. To make the stuffing, mix the garlic, a pinch of salt, parsley, raisins, pine nuts, egg and breadcrumbs together, place in the lamb and fold over or tie with string with sprig of rosemary.

Place all the vegetables into a large lidded pan and add the shoulder. Season with sea salt and freshly ground black pepper. Add the lamb stock and the dry white wine, bring to the boil, cover with the lid, and place in the oven for two hours.

Remove the pan from the oven and serve with a sprig of rosemary. If too greasy carefully remove lamb and vegetables and strain into a clean pan.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • clove of garlic, crushed
  • 1tbs raisins
  • 1tbsp pine nuts, toasted
  • 1 egg, beaten
  • 1 slice white bread, blitzed into breadcrumbs
  • 1.5kg shoulder of lamb, boned
  • 2 onions, sliced
  • 2 carrots, cut into chunks
  • 1 courguette, cut in half and into chunks
  • 1 red pepper, deseeded and diced
  • 1 celery stalk, sliced
  • rosemary
  • 300ml lamb stock
  • 200ml dry white wine
  • sea salt
  • freshly ground pepper
  • Energy 4280kj 1032kcal 52%
  • Fat 77g 110%
  • Saturates 36g 180%
  • Sugars 23g 26%
  • Salt 2g 33%

of the reference intake
Carbohydrate 29g Protein 49.6g Fibre 9g


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