Riverford Farm Shop, stuffed-shoulder-lamb
Riverford Farm Shop, stuffed-shoulder-lamb

Stuffed Lamb


November 4, 2016

Stuffed with our apricot, almond and lemon stuffing this is a fine, full-flavoured, family feast. Serve with dauphinois potatoes (see recipe) & lemon and honey glazed carrots to carry on the fragrant theme of the stuffing.


2.2kg boned, stuffed & rolled shoulder of lamb

1 glass white wine

salt, pepper

sprig of rosemary


1Preheat the oven to 220°C

2Brush the joint with olive oil, season lightly and sit in a snug roasting pan. Roast for 40 minutes at this high temperature then lower the oven to 150°C and pour a generous glass of white wine around the joint and throw in a sprig of rosemary for good measure. Cook for a further 2 - 2½ hours until the meat is tender - by now the juices produced will require a little skimming to remove excess fat but otherwise be a lovely sauce without further messing about. Should serve 8-10 depending on appetite.

3Take it out of the oven.