Stuffed roasted lamb shoulder with mushrooms on wood board

Stuffed roasted lamb shoulder Image by vivienviv0 from Pixabay

Stuffed roasted lamb shoulder: A modern twist on a classic feast

Enjoy another Sunday feast with friends and family. Make them smile and fill them with delicious stuffed roasted lamb shoulder and happiness.

Stuffed roasted lamb shoulder with mushrooms on wood board

Stuffed roasted lamb shoulder Image by vivienviv0 from Pixabay

Is there anything as iconic as a roast with family on a Sunday afternoon? We enjoy it because not only is it delicious to share a feast with family, but it takes a lot of time to cook. Our stuffed roasted lamb shoulder is a great twist on an already iconic meal and will make everybody happy. The best way to start preparing for this recipe is getting an already deboned lamb shoulder from your local butcher or market.

Stuffed roasted lamb shoulder tips

When cooking, you don’t want to close the shoulder with foil but you can roast it in a roasting pan. Add some stock and wine into the pan for extra flavour. You don’t want to open the oven for at least 2.5 hours. When stuffing, use a very sharp knife to cut into the shoulder and tie together with twine you get from the butcher. The mushrooms are a bit crispy and go very well with the roast and other vegetables, rice and potatoes.

Enjoy another Sunday feast with friends and family. Make them smile and fill them with delicious stuffed roasted lamb shoulder and happiness.

Stuffed roasted lamb shoulder recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

3

hours 
Total time

3

hours 

20

minutes

Ingredients

  • 1-2 deboned lamb shoulder

  • For the stuffing
  • 1 onion, chopped and sauted

  • 1 cup breadcrumbs

  • 1 egg

  • salt and ground black pepper to taste

  • 65 ml chopped celery

  • 50 ml chopped almonds

  • 25 ml chopped parsley

  • 50 ml chicken stock

  • For the mushrooms
  • 1 onion, chopped

  • 25 ml chopped parsley

  • 30 g butter

  • 200 sliced mushrooms

  • 15 ml flour

Method

  • For the stuffing
  • Mix the stuffing ingredients and stuff the shoulder of lamb, carefully.
  • Secure the roll with string or skewers.
  • Roast the roll in an open pan at 160°C for a minimum of 2.5 hours.
  • Baste with red wine and roast for a few more minutes, basting two more times. (Every 10 minutes for 30 minutes)
  • For the mushrooms
  • Toss the mushrooms in the flour and saute in butter until brown and tender.

Notes

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Do you want to make more winter comfort food and weekend recipes to enjoy over the weekend with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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