Roasted Stuffed Lamb Shoulder

Roasted Stuffed Lamb Shoulder

Serves 4
Time required: 90 minutes

INGREDIENTS

800g Rhug Estate Organic Welsh Lamb Shoulder Mini Joint

For the stuffing:
4 lamb and rosemary sausages, skins removed (approx 250g)
1 tomato, chopped
25g sundried tomatoes
6 black olives, pitted and roughly chopped
6 Vasse Virgin Green Olives, pitted and roughly chopped
3 garlic cloves, sliced

Serve with:
1 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
450g New (Chat) Potatoes
4 sprigs fresh rosemary
10 Red Grape Tomatoes
Vasse Virgin Green Olives (or a mix of black and green olives)

METHOD

  1. Preheat oven to 180 degrees Celcius, gas mark 4.
  2. Place all stuffing ingredients into a large bowl and mix well together.
  3. Remove strings from the joint if it is strung open, open joint and lay flat on a board fat side downwards. Place the stuffing onto the Welsh Lamb. Fold and roll the Welsh Lamb and tie with heat resistant butchers string. 
  4. Weigh the joint and calculate the *cooking time. Place the joint in a roasting pan and season. Baste the Welsh Lamb during cooking.
  5. On a separate tray, place the olive oil, rosemary and new potatoes. Season and toss together to coat in oil, then spread out in a single layer. Roast for about 40 minutes until potatoes are tender. Add the grape tomatoes and olives. Cook for about 5 to 10 minutes until tomato skins start to split. 
  6. Serve the lamb with roasted new potatoes, roasted tomatoes and olives.

*25 minutes per 450g, plus 25 minutes for every additional 500g.

Recipe and image credit: Welsh Beef & Lamb

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