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Stuffed Shoulder of Lamb

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Stuffed Shoulder of Lamb


  • Preheat oven to 160* C (320* F) Fan.
  • Using a sharp knife, cut the meat from around the bones, making sure to remove all of the bones without tearing the meat.
  • When the lamb has been deboned, you should have a piece of meat like an envelope.
  • If you aren’t skilled enough to do this type of deboning, ask your butcher to prepare the lamb for you.
  • In a bowl, combine all of the ingredients for the stuffing and season with salt and pepper.
  • Season the meat pocket with salt and pepper also.
  • Transfer to a working surface, placing it skin side down and fill the pocket with the stuffing.
  • Tie the lamb tightly and securely so that the stuffing doesn’t fall out while roasting.
  • Wrap the lamb in parchment paper, placing it seam side down.
  • Then wrap it in aluminum foil and transfer to a roasting pan.
  • Roast for 2 hours.
  • Remove from oven and remove the aluminum foil and parchment.
  • Turn the oven temperature up to 180* C (350* F) Fan and roast again for 30 minutes, until golden brown.
  • Boil the baby potatoes, whole, for 10-15 minutes. Do not overcook, you want them to be crunchy.
  • Drain and cut in half.
  • Place a large pan over medium to high heat.
  • Add the olive oil and the potatoes, cut side down.
  • Season with salt and pepper.
  • Add the garlic and rosemary. Sauté until nice and golden.
  • Turn them over and cook until golden on the other side also.
  • When ready, discard the garlic and rosemary.
  • Serve with lamb.
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Nutrition information per portion

Calories (kcal)
32 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
51 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
85 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
7 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
10 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
112 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
13 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
25 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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