There’s a reason why you and your family used to (or now) enjoy such a sumptuous Sunday lunch feast. You probably remember your mom or grandma putting the roast in the oven on Sunday morning before you left for church. The roast would be meltingly soft and bursting with flavour by lunchtime. The lamb shoulder in this recipe is slow-cooked all day, as grandma used to make on Sundays.
Stuffed lamb shoulder suggestions
Since the stuffing won’t have any contact with the roast’s heat, it’s best to cook and brown it before filling it. You may use the procedure outlined below to make stock from scratch or to enhance store-bought stock without adding any water. Your meat will have a richer flavour thanks to the aromatics in the stuffing, and the gravy will benefit from their addition as well. Roasted potatoes, veggies, and a salad should accompany your lamb shoulder roast.
Try this stuffed lamb shoulder for Sunday lunch if you want to prepare a meal for your family that would make every grandma proud.
Stuffed lamb shoulder recipe
Course: Main
Cuisine: Global
Difficulty: Easy
Servings: 6 servings
Prep time: 25 minutes
Cooking time: 10 minutes
Roasting Time: 3-4 hours
Ingredients
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1 lamb shoulder
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125ml white wine
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125ml olive oil
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salt
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butcher’s string
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bouquet garni for stock
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50g butter
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125ml flour
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freshly ground black pepper
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aluminum foil
For the stuffing
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1 onion, finely chopped
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2-3 cloves garlic
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125ml breadcrumbs
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125ml chopped parsley
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5ml dried sage
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1 egg, beaten
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125ml butter
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250g fresh minced pork (pork sausage meat may be used)
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1 cooking apple
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freshly ground black pepper
Method
- Debone the lamb shoulder.
Making stock
- Make stock using bones, 1 carrot, 2 slices onion, 1 bay leaf, salt, pepper and bouquet garni.
- Either brown the bones in the oven or in a stock pot before adding water (or store-bought stock) and the ingredients in the previous step. Simmer for at least an hour or 2.
For the stuffing
- Saute onions and garlic in butter and breadcrumbs, raw minced pork, herbs and seasoning.
- Peel and grate apple coarsely and add to the stuffing.
- Bind with beaten egg.
Roasting
- Pack in stuffing, roll up and secure with string. Place in a deep roasting pan.
- Sprinkle prepared shoulder with seasoned flour, a little oil and pour white wine over the top.
- Roast on a rack covered with foil at 160°C for 2-3 hours.
- Turn the heat up to 180°C.
- Uncover and continue cooking till brown and tender, basting frequently and turning occasionally for one hour.
- Spoon off excess fat, place cooked shoulder on warmed serving platter, keep warm – remove string.
Making gravy
- Deglaze pan drippings with 250 ml stock and a little white wine, thicken with a beurre manie or brown onion soup powder dissolved in a few teaspoons of water.
- Boil well for 5 minutes.
Serving
- Stuffed shoulder may be served sliced with some of the sauce poured over and remaining sauce served in a sauce boat.
- Garnish with watercress or parsley.