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READY IN 1 hr
45 mins
Stuffed Shoulder of Lamb Recipe

Stuffed Shoulder of Lamb

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

I ran out of compliments when first I tasted Stuffed Shoulder of Lamb at a friend's house just outside Paris. Valérie had heard the story of Maurice and the Gammon with Cumberland Sauce and decided (for fun) to show the Brits that there were some excellent ways to cook lamb, other than to boil it!

In France, this recipe is referred to as Gigot de Pré-Salé Farci and is usually served with Sautée Potatoes tossed in parsley.

      Preparation Time: 15 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Stuffed Shoulder of Lamb

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6 - 8:
3 lb
boned shoulder or leg of lamb
2 cloves
garlic
3 sprigs
fresh rosemary
2 teaspoons
chopped sage
8 tablespoons
chopped parsley
1 tablespoon
chopped thyme
2 teaspoons
chopped rosemary
4
shallots
¼ teaspoon
ground ginger
 
salt and pepper

 

How to Cook Stuffed Shoulder of Lamb

  1. Being boned, the lamb can be "unrolled" to lay almost flat. Lay it, skin side down on a board. Peel and slice one garlic clove and crush the other. Peel and chop the shallots. Break the fresh rosemary sprigs in pieces and place half in a roasting pan (for the moment).
  2. Put the crushed garlic plus the chopped herbs (sage, parsley, thyme and chopped rosemary) with the shallots and ginger in a mixing bowl and add salt and freshly ground pepper to taste. Mix this well then spread it over the lamb. Roll the lamb up to completely enclose this 'stuffing'.
  3. Secure the meat with string and then make small incisions in the surface, inserting a garlic slice into each incision. Lay the remaining rosemary (the pieces that you put aside in the roasting tin) on top of the lamb.
  4. Cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 90 minutes. The meat inside should still be slightly pink. Allow to stand for 10 minutes before carving and serving.

 
Graham GRAHAM'S HOT TIP:
Before crushing or slicing the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the "Garlic Dragon" after-effects.
 
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Reviews of Stuffed Shoulder of Lamb

Rating 5 out of 5 - Many cooks will make this recipe again September 06 2014
This recipe is a true winner. The taste of the filling is a perfect match for the lamb. I was lucky enough to have my butcher offer to stuff it and net it for me, so I simply took the filling along and that worked out well for me. The cooking timings were perfect too. As a lamb lover, this will easily turn into my go-to recipe, it is truly wonderful.
(3 reviews)
 

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