Stuffed shoulder of lamb

Recipe from: 10/8/1998 12:00:00 AM
Ingredients 21
Servings 6
Time

Ingredients

  • 1
    deboned shoulder of lamb
  • salt and freshly ground black pepper to taste
  • FILLING
  • 30
    ml
    butter
  • 1
    large onion, chopped
  • 90
    g
    fresh breadcrumbs
  • 45
    g
    sultanas
  • 45
    g
    raisins.
  • 90
    g
    chopped pecan nuts
  • l orange, thickly peeled and cut into segments
  • 15
    ml
    chopped fresh rosemary
  • 10
    ml
    fresh thyme, chopped
  • 15
    ml
    finely crushed dried naartjie peel (without white membranes) or the grated rind of 10.5 oranges
  • 50
    ml
    naartjie or orange juice
  • BASTING SAUCE
  • 120
    ml
    red wine
  • 300
    ml
    lamb or beef stock
  • GLAZE
  • 60
    g
    soft brown sugar
  • 40
    ml
    lemon juice
  • 40
    ml
    orange juice
 

Method

1 hr 15 min
 
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.
 

Read more on: bake  |  lamb
 

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