Stuffed shoulder of lamb

In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead.


By Mary Berry
From The Mary Berry Story

Ingredients

For the stuffing

  • 1 small onion
  • knob of butter
  • 140g/5oz lamb’s liver, chopped
  • 450g/1lb pork sausage meat
  • 85g/3oz breadcrumbs
  • 1 small lemon, zest only
  • 1 tsp dried or fresh thyme
  • 1 free-range egg
  • 1 tbsp chopped fresh parsley (optional)
  • salt and freshly ground black pepper

For the lamb

  • 1.6kg/3.5lb boned shoulder of lamb
  • buttered peas, to serve
  • scalloped potatoes, to serve

For the gravy

  • 28g/1oz dripping
  • ½ onion, chopped
  • 28g/1oz plain flour
  • 75ml/2½fl oz port
  • 150ml/¼ pint stock
  • 1 tsp redcurrant jelly
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • dash gravy browning
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