Stuffed lamb shoulder: The perfect summer Sunday lunch
If you want to cook a feast for your family that would make all grandmothers proud, try our stuffed lamb shoulder for 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.
Stuffed lamb shoulder recipe
Course: MainCuisine: GlobalDifficulty: Easy6
servings25
minutes10
minutes3-4
hoursIngredients
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.
Notes
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Do you want to make more weekend roast recipes to enjoy 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 St. Andrews Preparatory School, Prep 100 Recipe Book.
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