Roast Boneless Shoulder of Lamb with Pistachio & Orange Stuffing
A festive alternative, boneless rolled lamb shoulder is stuffed with a pistachio and orange flavoured stuffing and slow roasted until tender. Serve with jewelled couscous and flatbreads, or with roast potatoes and veg.
Servings Prep Time Cook Time
8people 10minutes 3hours
  1. Bring your rolled boneless lamb shoulder to room temperature for an hour. Preheat your oven to 150 C/ 300 F/ gas mark 2.
  2. Tear your leftover stale bread into small pieces and place in a large bowl.
  3. Place the pistachio nuts and herbs in a small food processor and process until fine.
  4. Add the nuts to the torn pieces of bread, and and add the orange juice, zest, olive oil, egg and season well to taste.
  5. Mix well together, using your hands to combine well.
  6. Roll out your boneless lamb shoulder and place the stuffing along the inside.
  7. Roll up like a jam roll and tie securely with string. Push the leftover half of the zested orange into the open end(s) to keep the stuffing from falling out the end, if you wish.
  8. Place a layer of vegetables on the bottom of a large roasting tin and place the lamb on top.
  9. Drizzle with a little olive oil, cover with foil and bake in the centre of the oven for 2.5 – 3 hours, basting occasionally.
  10. Leave the lamb to rest 10-20 minutes before carving.
Recipe Notes
  • Make a jus with any juices left at the bottom of the pan – heat them, along with some lamb stock in a small saucepan and thicken with a little cornflour dissolved in water.
  • Ask your butcher for the bone that s/he has removed from the lamb. You can roast this along with some veg to make a gorgeous bone broth/lamb stock.


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