Apricot stuffed roast lamb shoulder

Apricot stuffed roast lamb shoulder


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About this recipe: 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.


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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