This stuffed shoulder of lamb recipe will make an impressive centrepiece for dinner with friends or as an excellent family Sunday roast. The fruity stuffing tastes fantastic and it’s an easy dish to cook.

Ingredients For Stuffed Shoulder Of Lamb

1.3kg/3lb  boneless shoulder of lamb from Morley Butchers
Salt and freshly milled black pepper
5-10ml/1-2tsp ground cinnamon
15ml/1tbsp olive oil
50g/2oz couscous

For the fruit stuffing:

100ml/3½fl.oz good, hot vegetable stock
25-50g/1-2oz finely chopped pine nuts or hazelnuts
50g/2oz dried apricots, finely chopped
60ml/4tbsp finely chopped fresh mint
Grated zest and juice of 1 orange

Cooking Method For Stuffed Shoulder Of Lamb

Prepare the stuffing; place the couscous in a large bowl, add the stock and leave for 5-10 minutes or until all the liquid is absorbed. Fluff up with a fork and set aside to cool.

Stir in the pine nuts or hazelnuts, apricots, mint and orange zest and juice.

Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

Place the joint on a chopping board and season on both sides with salt, pepper and ground cinnamon. Spread the stuffing mixture evenly over the joint, but do not over fill. Roll up and secure with butcher’s string or elasticated meat bands.

Place the joint on a metal rack in a large non-stick roasting tin, and drizzle with the olive oil. Cover and roast in a preheated oven for the preferred, calculated cooking time.

 Stuffed Shoulder Of Lamb Cooking Times

  • Medium: 25 minutes per 450g/1lb plus 25 minutes
  • Well: 30 minutes per 450g/1lb plus 30 minutes

You can shape any remaining stuffing into small balls and roast separately in the oven for 15-20 minutes.

Serve the lamb with crushed new or roasted potatoes, roasted butternut squash and some seasonal vegetables.

This stuffed shoulder of lamb recipe comes from Simply Beef and Lamb do give them a visit for more meaty recipes.