Roast Stuffed Shoulder of Lamb

This is British Sunday roast tradition at its most impressive. A boned lamb shoulder gets stuffed with a savory mixture of butter-softened mushrooms, fresh bread crumbs, mixed dried herbs, and beaten egg, then rolled tight and tied at 1-inch intervals with kitchen twine. The whole thing roasts slowly in a moderate oven for about 45 minutes per pound of stuffed weight.

The flour dust on the outside is the old-school trick that crisps the fat cap into a golden, shattering crust. Rosemary and a crushed garlic clove tucked under the rack perfume the meat from below as it cooks.

When the roast comes out, don’t waste the pan drippings. Pour off excess fat, make a roux with a tablespoon of flour, deglaze with vegetable cooking liquid or stock, and you have proper British roast gravy to pass at the table. Serve with mint sauce, redcurrant jelly, roast potatoes, and whatever green vegetables look good.

Chef Tips

• Ask your butcher to bone the shoulder; it’s a tricky cut to handle at home.
• Tie the roast firmly so the stuffing stays in place during the long cook.
• Use a meat thermometer; target 145°F (63°C) for medium, 160°F (71°C) for well done.
• Rest the roast 15 minutes before carving so juices redistribute.

Variations

• Swap in cooked chopped apricots and almonds to the stuffing for a Moroccan twist.
• Add crumbled cooked sausage to the stuffing for a meatier filling.
• Use fresh thyme or marjoram instead of mixed dried herbs.