Recipes with Dainess Chef’s School: Roast Stuffed Shoulder of Lamb

Recipes with Dainess Chef’s School: Roast Stuffed Shoulder of Lamb

We have tried different types of Lamb dishes and we can say this Roast Stuffed Shoulder of Lamb is not regular. This is the perfect roast recipe you can ever try, you will love how seasoned every bite tastes, the herby stuffing which blends perfectly with the lamb and the robust flavour it presents. Have your Roasted Stuffed Shoulder of Lamb with the gravy and any accompaniment of your choice. Enjoy!


  • Boneless lamb shoulder, about -4 lb.
  • Flour                 -60 g
  • Brown beef stock or lamb stock -1 Litre
  • Tomatoes, canned                  -125 g
  • Salt                  -To taste
  • Pepper                  – To taste


  • Onion, fine dice                         -125 g
  • Garlic, chopped fine -1 tsp.
  • Olive oil, vegetable oil, or butter  -60 g
  • Soft, fresh bread crumbs (about 2 cups) -100 g
  • Chopped parsley                           -80 ml
  • Dried rosemary                           -1/2 tsp.
  • Black pepper                           -1/4 tsp.
  • Salt                           -1/2 tsp.
  • Egg                           -Beaten
  • Oil                           -As needed
  • Salt                           -As needed
  • Pepper                           -As needed
  • Dried rosemary                           -As needed


  • Onion, chopped -125 g
  • Carrot, chopped -60 g
  • Celery, chopped -60 g


  1. Sauté the onion and garlic in oil until soft. Remove from heat and cool.
  2. Combine onion and garlic with the remaining stuffing ingredients and mix lightly.
  3. Lay the lamb shoulder out flat, fat side down
  4. Spread the lamb with the stuffing and roll it up. Tie the roll tightly.
  5. Rub the meat with oil, salt, pepper, and rosemary.
  6. Place the meat on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat (not into the stuffing).
  7. Place in a 325°F (165°C) oven. Roast the meat for about 1 and 1/2 hours.
  8. Place the mirepoix in the bottom of the roasting pan. Baste the meat with fat and continue to roast until the thermometer reads 160°F (71°C). Total cooking time is about 2 and 1/2 hours.
  9. Remove the roast from the pan and let stand in a warm place.
  10. Set the roasting pan over high heat to clarify the fat and finish browning the mirepoix. Drain off about three-fourths of the fat.
  11. Add the flour to the pan to make a roux, cooking it until it is brown.
  12. Stir in the stock and tomatoes and bring to a boil. Simmer, stirring, until the gravy is thickened and reduced to about 1 and 1/2 pt (750 mL).
  13. Strain and skim excess fat.
  14. Season to taste with salt and pepper.
  15. Slice the roast crosswise, so each slice contains stuffing in the center. When slicing, be careful to keep the slices from falling apart. Serve each portion with (60 ml) gravy.

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