Apricot stuffed roast lamb shoulder

    2 hours 20 min

    Boneless lamb shoulder conceals fruity golden apricot treasure in a light and complimentary stuffing, perfectly in balance with the smooth and earthy flavours of the lamb. Serve alongside all the traditional sides such as roast potatoes, vegetables and gravy.

    4 people made this

    Serves: 4 

    • For the stuffing
    • 110g ready to eat dried apricots
    • 110g dried breadcrumbs
    • chopped fresh rosemary, to taste
    • chopped fresh parsley, to taste
    • juice of 1/2 lemon
    • 2 tablespoons apricot jam
    • 1 egg, lightly beaten (optional)
    • For the lamb
    • 900g boneless lamb shoulder
    • olive oil, to taste
    • salt and pepper, to taste
    • 2 cloves garlic, minced
    • 2 to 3 sprigs rosemary

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Remove the lamb from the fridge and bring up to room temperature.
    2. Preheat the oven to 200 C / Gas 6.
    3. For the stuffing:

    4. Combine all of the ingredients for the stuffing together in a bowl and mix well. If the mixture is a little too crumbly, add some lightly beaten egg to bind.
    5. For the lamb:

    6. Lay the lamb, boned-out side up then spread the stuffing mixture over. Roll up into a tight parcel then secure with kitchen string. Generously rub the lamb with olive oil, seasoning and minced garlic. Place the lamb on a roasting rack then place in a roasting tin. Arrange the sprigs of rosemary around the lamb.
    7. Roast in the preheated oven for 1 hour (lamb will be rare). Continue cooking for a further 30 to 45 minutes for a more medium-well lamb, using a meat thermometer (see tip) to help you.
    8. Remove the lamb from the oven, cover with foil, and allow to rest for 20 minutes before serving.


    You can use a meat thermometer to help you achieve the perfect joint. Visit our article on How to roast lamb for cooking temperatures and more tips and ideas.

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