Lamb shoulder stuffed with tomatoes, goat’s cheese and basil
- A challenge
- June 2016
- Serves 8-10
- Hands-on 1 hour 30 min, oven 1 hour 20-50 min
Stuffed lamb shoulder is great for dinner parties and entertaining – full of summery ingredients this recipe is a guaranteed crowd pleaser.
- 28.5g (9.8g saturated)
- 11.1g (1.4g sugars)
If you’re short of time, ask your butcher to tunnel bone the shoulder for you.
Prepare up to 24 hours ahead, cover and chill. Bring up to room temperature before cooking.
Tunnel boning keeps the shape of the meat (unlike butterflying, where you cut open the meat to get at the bone). It’s good for stuffing as it makes a pocket.
Spanish tempranillo. Make it a young version as the stuffing needs a fresh wine.
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