Cumberland Glazed Shoulder of Lamb with Stuffing | Recipe | Simply Beef & Lamb

Ingredients

• 1 x 1.3kg lean boned and rolled lamb shoulder joint
• 2 tablespoons freshly chopped rosemary leaves
• 1 tablespoon olive oil
• 50g unsalted butter, softened
• 1 cooking apple, e.g Bramley, cored and cut into cubes
• 1 tablespoon freshly chopped rosemary leaves
• 50g toasted pine nuts
• 100g redcurrant jelly
• 50ml black grape juice, Port or sherry, optional
• Grated zest and juice of 1 orange