Boned, Rolled & Stuffed Shoulder of Lamb
There’s quite nothing like a slow cooked lamb shoulder to keep the entire family happy, and boned, stuffed and rolled makes for easy carving too writes Sandra Tate…I bone myself but your butcher would do it for you. As for the stuffing, I like to use the herbs and seasonings that suit the meat and combine them with freshly crumbed bread and butter to make a full flavoured interior to the joint.
Make ready with Kamado Joe by lighting charcoal and settling it to 140°C with heat deflector ( both half moons if you have Divide & Conquer) at the lower level and grill rack at higher level.
Take 8 thick slices of bread, (preferably dry as it will crumb more willingly) and blitz to crumbs in a food processor together with 1 onion, peeled & roughly chopped; 50g cold butter, diced; 5-6 anchovies (optional); 2 cloves garlic, crushed; grated zest of 1 lemon; leaves of a generous sprig of rosemary; handful of parsley; salt, pepper and 1 large egg. Don’t over process, leave some texture to the mix.
Lay the boned shoulder skin side down and spoon the stuffing down the centre before rolling and tying the joint. Baste the skin with olive oils and season with salt and pepper then sit it in a deep roasting tin and pour in a generous glass of white wine. Cover loosely with aluminium foil and cook for 1½ hours then remove the foil, baste with the juices, and continue for a further hour until the meat is tender and colouring. Have a dish of boiled new potatoes dressed with butter & fresh mint and some blanched tenderstem broccoli, fine beans and such to serve it with. Delicious.