Stuffed shoulder of lamb

YOU
6 servings Cooking: 1 hr 15 mins
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (18)

1.00 lamb — deboned shoulder
salt and freshly ground black pepper — to taste
FILLING
30.00 ml butter
1.00 onion — large, chopped
90.00 g breadcrumbs — fresh
45.00 g sultanas
45.00 g raisins
90.00 g pecan nuts — chopped
orange — segments
15.00 ml fresh rosemary — chopped
10.00 ml fresh thyme — chopped
15.00 ml orange rind — finely grated
50.00 ml naartjie juice — or orange juice
BASTING SAUCE
120.00 ml wine — red
300.00 ml stock — lamb or beef
Glaze
60.00 g brown sugar — soft
40.00 ml lemon juice
40.00 ml orange juice
Tap for ingredients
Tap for ingredients

Method:

Preheat oven to 160 ºC. Splay open the shoulder and flavour with salt and pepper to taste.
Melt the butter and fry the onion until soft. Remove from heat and add the remaining filling ingredients and mix. Roll up and secure with string.
Place in a casserole dish, mix the basting ingredients and pour over the shoulder. Cover and bake for about 1 1/4 hours or until tender. Baste often while baking.
Mix the glaze ingredients and spread over the shoulder 15 minutes before the end of baking time. Bake uncovered until the end of the baking time.
Place the shoulder on a serving platter and keep warm in the warming drawer. Drain the fat from the dish and reduce the pan juices with 125 ml (1/2 c) red wine.
Thicken with a little cornflour and allow to cook until done.
Carve the shoulder into thin slices and serve with the hot sauce.
Serves 6-8.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.