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Roast Shoulder Of Lamb With Herb Stuffing

Western.Chefs's picture
  Boned lamb shoulder 3 1⁄2 Pound (1 Piece, 1 1/2 Kilogram)
  Drippings 3 Tablespoon
  Lamb stock 250 Milliliter, made from the lamb bones (1 Cup)
For stuffing
  Butter 3 Tablespoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Fresh bread crumbs 125 Gram (1 Cup)
  Chopped parsley 6 Tablespoon
  Chopped thyme 1 Teaspoon
  Eggs 2 , beaten
  Salt To Taste
  Pepper To Taste

Preheat the oven to 375°F (190°C).
To make the stuffing, melt the butter in a frying pan and fry the onion and garlic until soft.
Re- move the pan from the heat and stir in the rest of the stuffing ingredients.
Open up the meat and put the mixture in the center.
Roll and tie securely.
Put the drippings and meat in a roasting pan, sprinkle with salt and pepper and roast for about 2 hours, basting frequently.
Lift out the meat and keep warm.
Pour off most of the fat from the pan.
Put the roasting pan over heat and pour in the stock.
Bring to a boil, stirring and scraping the bottom of the pan.
Boil for 12 to 13 minutes.
Adjust the seasoning.
Pour the gravy into a gravy boat and serve with the meat.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 682 Calories from Fat 481

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 24.1 g120.5%

Trans Fat 0 g

Cholesterol 211.6 mg70.5%

Sodium 392.8 mg16.4%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.1 g4.6%

Sugars 1.8 g

Protein 37 g74.7%

Vitamin A 23.6% Vitamin C 29%

Calcium 8.5% Iron 26.9%

*Based on a 2000 Calorie diet

Roast Shoulder Of Lamb With Herb Stuffing Recipe