Stuffed Lamb

Riverford Farm Shop, stuffed-shoulder-lamb
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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.

Riverford Farm Shop, stuffed-shoulder-lamb
Yields1 Serving
 2.2kg boned, stuffed & rolled shoulder of lamb
 1 glass white wine
 salt, pepper
 sprig of rosemary
1

Preheat the oven to 220°C

2

Brush 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.

3

Take it out of the oven.

Ingredients

 2.2kg boned, stuffed & rolled shoulder of lamb
 1 glass white wine
 salt, pepper
 sprig of rosemary

Directions

1

Preheat the oven to 220°C

2

Brush 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.

3

Take it out of the oven.

Stuffed Lamb
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