Roast Stuffed Lamb Shoulder a cheap cut of lamb but can be very tasty.  You can buy the shoulder from your butcher and ask him to bone it for you but make sure that you take the bones also so that you can stew them to make a good Lamb stock for the gravy.

Ingredients

Boned Lamb Shoulder (about 1kg)

4 oz boiled rice

3 oz liver (you can use lamb, ox or pigs liver) chopped very finely or minced

1 onion (finely chopped)Roast Stuffed Lamb Shoulder

3 -4 sun-dried tomatoes

1 clove of garlic

A few sprigs of rosemary

Salt and pepper to taste

Oil for roasting

 

Method

Preheat oven to 200C/400F/Gas 6.

Mix together the liver, onion, sun-dried tomatoes, garlic and a sprig of rosemary with a little salt and pepper.

Spread the mixture over the inside of the lamb joint then roll and tie up firmly

Place in a roasting tin with a little oil then sprinkle the top with salt and pepper

Roast in the oven for for 20 minutes before reducing the temperature to 180C/350F/Gas 4

Cook  for a further 1 hour 20 minutes, basting occasionally with any juices.

Once the meat is cooked, remove it from the tray and sit it on a plate in a warm place to rest.

Variations

For a sweeter stuffing you can replace the sun-dried tomatoes with dried apricots.

For an all-in-one meal try placing potatoes, carrots or swede around the meat to cook in the lamb juices.

 

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{October 12, 2011} {Tags: , , , , }