BBC Food - Recipes - Stuffed shoulder of lamb
In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead.
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Cooking tools:
- Butcher's twine
- Roasting pan
- Skillet
- Saucepan
- Mixing bowl
- Spoon
- Oven
- Aluminum foil
- Refrigerator
Ingredients
- 1 small onion
- knob of butter
- 140g/5oz lamb’s liver , chopped
- 450g/1lb pork sausage meat
- 85g/3oz breadcrumbs
- 1 small lemon , zest only
- 1 tsp dried or fresh thyme
- 1 free-range egg
- 1 tbsp chopped fresh parsley (optional)
- salt
- freshly ground black pepper
- 1.6kg/3.5lb boned shoulder of lamb
- butter ed peas, to serve
- scallop ed potatoes, to serve
- 28g/1oz dripping
- ½ onion , chopped
- 28g/1oz plain flour
- 75ml/2½fl oz port
- 150ml/¼ pint stock
- 1 tsp redcurrant jelly
- pinch of nutmeg
- dash gravy browning
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