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Rolled Stuffed Shoulder Of Lamb

Western.Chefs's picture
  Streaky bacon rashers 6 Ounce, rinds removed
  Fresh white breadcrumbs 1 Ounce
  Chopped fresh mint 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Lamb shoulder 4 1⁄2 Pound, boned (1 Shoulder, 4 - 4 1/2 Pound)
  Oil 2 Tablespoon

Finely scissor-snip the bacon and combine it with the breadcrumbs, mint and seasoning. Add sufficient beaten egg to bind the ingredients together. Spread out the lamb. Place the stuffing in the cavity where the bone was. Roll up the joint and secure with several bands of string. Weigh the joint.
Lightly grease a roasting tin with some of the oil. Place the joint in it and brush with the remaining oil. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5). Calculate the cooking time after stuffing by allowing 20 minutes per 450 g (1 lb) plus 30 minute's.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5753 Calories from Fat 4171

% Daily Value*

Total Fat 463 g712.3%

Saturated Fat 192.6 g962.8%

Trans Fat 0 g

Cholesterol 1660.9 mg553.6%

Sodium 1889.9 mg78.7%

Total Carbohydrates 22 g7.4%

Dietary Fiber 4.5 g18.2%

Sugars 1.6 g

Protein 353 g705.9%

Vitamin A 43.2% Vitamin C 24.2%

Calcium 46.9% Iron 202.2%

*Based on a 2000 Calorie diet


Rolled Stuffed Shoulder Of Lamb Recipe