Roast Shoulder of Lamb with Stilton and Cranberry Stuffing
A truly seasonal glazed boneless lamb shoulder roast with festive ingredients in the stuffing like Stilton and cranberries. Great for entertaining with no bone, so will be easy to carve.
1 hour 40 minutes
To Cook Medium: 25 minutes per 450g plus 25 minutes
To Cook Well Done: 30 minutes per 450g plus 30 minutes
- 1 x 1.3kg lean boned and rolled lamb shoulder joint
- 2 tablespoons prepared garlic paste or purée
- 2 teaspoons oil
- For the Stilton and Cranberry Stuffing:
- 50g blue cheese, e.g. Stilton, crumbled
- 50g fresh breadcrumbs
- 25g dried cranberries
- 25g chopped hazelnuts
- For the Glaze:
- 2 tablespoons cranberry sauce, warmed
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas mark 5.
- Place the joint on a large chopping board and unroll the joint (saving any elasticated meat bands) and coat each side with the garlic paste or purée. Leave the joint skin-side down and season.
- To prepare the stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands. Weigh the joint and calculate the cooking time.
- Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time.
- 10 minutes before the end of the cooking time, remove the joint from the oven and brush with the glaze before returning to the oven for the remainder of the cooking time.
- Serve the joint with roast potatoes and seasonal vegetables.