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Recipe: Stuffed lamb shoulder: The perfect summer Sunday lunch
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Recipe: Stuffed lamb shoulder: The perfect summer Sunday lunch

There’s a reason for those incredibly delicious Sunday lunch feast you used to or still have with your family. Your mom or grandmother would put the roast in the oven before church. When it got time for lunch, the roast would be incredibly tender and packed with rich flavours. Our stuffed lamb shoulder recipe is the low and slow Sunday meal that’s just like gran used to make.

STUFFED LAMB SHOULDER TIPS

The stuffing is cooked and browned first to add caramelized flavours as it won’t cook while inside the roast. You can either make stock from scratch or instead of using water, improve store-bought stock with the method below. The aromatics in the stuffing help flavour the meat deeply and will add to the flavour of your gravy too. Serve your lamb shoulder roast with golden roasted potatoes, vegetables and maybe a salad.

If you want to cook a feast for your family that would make all grandmothers proud, try our stuffed lamb shoulder for Sunday lunch.

INGREDIENTS

  • 1 lamb shoulder
  • 125 ml white wine
  • 12,5 ml olive oil
  • salt
  • butcher’s string
  • bouquet garni for stock
  • 50 g butter
  • 12,5 ml flour
  • freshly ground black pepper
  • aluminium foil

For the stuffing

  • 1 onion, finely chopped
  • 2-3 cloves garlic
  • 125 ml breadcrumbs
  • 12,5 ml chopped parsley
  • 5 ml dried sage
  • 1 egg, beaten
  • 12,5 ml butter
  • 250 g fresh minced pork (pork sausage meat may be used)
  • 1 cooking apple
  • freshly ground black pepper

METHOD

  • Debone the lamb shoulder.

Making stock

  • Make stock using bones, 1 carrot, 2 slices onion, 1 bay leaf, salt, pepper and bouquet garni.
  • Either brown the bones in the oven or in a stock pot before adding water (or store-bought stock) and the ingredients in the previous step. Simmer for at least an hour or 2.

For the stuffing

  • Saute onions and garlic in butter and breadcrumbs, raw minced pork, herbs and seasoning.
  • Peel and grate apple coarsely and add to the stuffing.
  • Bind with beaten egg.

Roasting

  • Pack in stuffing, roll up and secure with string. Place in a deep roasting pan.
  • Sprinkle prepared shoulder with seasoned flour, a little oil and pour white wine over the top.
  • Roast on a rack covered with foil at 160°C for 2-3 hours.
  • Turn the heat up to 180°C.
  • Uncover and continue cooking till brown and tender, basting frequently and turning occasionally for one hour.
  • Spoon off excess fat, place cooked shoulder on warmed serving platter, keep warm – remove string.

Making gravy

  • Deglaze pan drippings with 250 ml stock and a little white wine, thicken with a beurre manie or brown onion soup powder dissolved in a few teaspoons of water.
  • Boil well for 5 minutes.

Serving

  • Stuffed shoulder may be served sliced with some of the sauce poured over and remaining sauce served in a sauce boat.
  • Garnish with watercress or parsley.

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