Stuffed shoulder of lamb recipe

  • Serves 4
  • 25 mins to prepare and 2 hrs 20 mins to cook
  • 1429 calories / serving
  • Freezable
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Preheat the oven to 160°C. Combine the breadcrumbs, sausage meat, parsley and seasoning in a large mixing bowl until combined. Lay the lamb shoulder on a flat surface and season the inner side of it.

Arrange the stuffing in the centre evenly and wrap up into a tight package. Tie using butcher's twine at 2inch intervals to secure well. Rub the outside of the stuffed shoulder with olive oil and season well. Sear in a hot frying pan set over a high heat until golden all over. Tuck a sprig of rosemary under the butcher's twine.

Arrange the vegetables in a large casserole dish and pour the stock in. Sit the lamb on top and roast for 2-2 ¼ hours until done. Remove and allow the lamb to rest for 10 minutes before garnishing with the remaining rosemary sprigs inside the dish and outside as well before serving.

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  • Ingredients

  • 2kg lamb boneless rolled shoulder, trimmed of fat
  • 2 large courgettes, de-seeded and diced
  • 1 red pepper, de-seeded and diced
  • 5 rosemary sprigs
  • 50ml olive oil
  • 1 onion, diced
  • 1 tomato, cored and chopped
  • 250ml lamb stock
  • 100g breadcrumbs
  • 100g light choices cumberland sausage meat
  • 1 tbsp finely chopped parsley
  • zest of 1 lemon, plus extra to decorate
  • seasoning
  • pepper
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  • Energy 5943kj 1429kcal 71%
  • Fat 102.4g 146%
  • Saturates 45.3g 227%
  • Sugars 8.3g 9%
  • Salt 1.5g 26%

of the reference intake
Carbohydrate 29.8g Protein 98.5g Fibre 3.9g

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