Slow Roasted Stuffed Shoulder Of Lamb
|Shallot||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Pancetta||25 Gram, finely chopped|
|Anchovies||4 , finely chopped|
|Minced lamb||100 Gram|
|Flat-leaf parsley||3⁄4 Bunch (75 gm), chopped (1 Small Bunch)|
|Breadcrumbs||3⁄4 Cup (12 tbs) (Small Handful)|
|Lamb shoulder||1 , boned|
|Olive oil||2 Tablespoon|
|White wine||500 Milliliter|
To make the stuffing, cook the shallot, garlic, pancetta and anchovies with the butter until softened.
Season and cool.
Mix the minced lamb with the parsley, breadcrumbs, egg yolk and shallot mix.
Now beat the stuffing with a wooden spoon this adds a bit of air to the mixture so it's not too dense when cooked.
Take 4 long pieces of string and lay them out on a bench at 4cm intervals and tie a loop at one end of each piece of string.
Lay the shoulder skin-side-down over the string.
Spread the stuffing over the shoulder.
Lift the ends of one of the middle pieces of string, bring the shoulder together and thread the untied end through the loop to make a slip knot and pull tight.
Tie it off.
Repeat the process with the other pieces of string to make a roll.
Season and rub with olive oil.
Heat the oven to 160C/fan 140C/gas 3.
Heat a large casserole and when very hot, colour the lamb all over.
Drain off any excess oil, then add the white wine.
Bring to the boil, cover with a piece of greaseproof pa per then cook in the oven for 2 1/2 hours until meltingly tender.
Rest for at least 20 minutes before serving.