This is a slow roasted stuffed lamb with a herby nutty mushroom filling that has fork-tender meat but slices like a dream, roasted on a bed of fondant potatoes cooked “confit-style” in the lamb drippings. Plus gravy. Give me a second. I need to sit down after describing that!
A sparkling new lamb masterpiece for Easter
It’s been a few years since I’ve shared a sparkling new Easter centrepiece, and I figured we were due for something with show-off vibes that’s still totally doable for home cooks like you and me.
So here it is – and it’s a knockout. JB is back with a vengeance!!
Not your average stuffed lamb
This isn’t your average stuffed lamb roast. The mushroom duxelle stuffing itself is something special, loaded with herby, nutty flavour. But what really sets it apart is the amount of filling – way more than the usual skimpy layer you see in typical stuffed roasts. Then it’s slow-roasted so the meat is fork-tender and juicy, yet slices like a dream to show off the stuffing.
And if that weren’t enough, the potatoes roast in the same pan, soaking up the lamb drippings until they’re meltingly tender, confit-style – like fondant potatoes on steroids. And the gravy!!
That first bite – juicy lamb, herby nutty filling, melting potatoes, smothered in the rich gravy – this is the sort of food I dream of!
Ingredients in Easter slow-roast stuffed lamb
1. Lamb shoulder
Lamb leg seems to be the default option for stuffing and rolling which is best cooked to blushing-pink medium rare (because it’s a lean cut). I’ve gone with lamb shoulder because I had a vision of slow-cooked fork-tender meat that still slices neatly to show off the filling. It’s also a juicier cut of meat that’s more forgiving to cook – ie easier and tastier!
Lamb shoulder is a tougher cut that needs slow cooking, which makes it super forgiving and easy to work with. I usually roast it bone-in for maximum juiciness (proof here and here and here and here), but for this recipe, we need it boneless. Easy to find at Coles, Woolies, Harris Farms (I’m in Australia) or your friendly butcher.
Other cuts: Lamb leg works too, but because it’s a leaner cut of meat, it isn’t as succulent. Gravy goes a long way to compensate, but I still think it’s a lot of effort to make when the outcome isn’t as good as it can be. See FAQ section for non-lamb options – beef and pork.
2. HERB AND NUT MUSHROOM STUFFING
The stuffing is a duxelle – sounds fancy (it’s French), but it’s just finely chopped mushrooms cooked with garlic, eschallots, butter, and herbs. It’s rich, savoury, and thick enough to spread (like in Mushroom Lasagna and Beef Wellington) or for stuffing things, like today’s lamb.
This version of duxelle has a herby, nutty flavour that’s downright addictive. When JB first made it, I couldn’t stop sneaking bites from the pan! You really taste the nuts, and the lemon zest tops it off perfectly. Here’s what you need:
Mushrooms – I use regular white button mushrooms but swiss/cremini mushrooms would also be great.
Eschalots – Called “shallots” in the US. They look like small onions with purple flesh and have a finer, sweeter flavour. Used for a more delicate onion taste. Not to be confused with the long green onions some Australians call “shallots.” Substitute with a small, finely chopped brown onion.
Garlic – Finely minced with a knife or use a garlic crusher.
Baby spinach – Diverging from classic French duxelle, this adds a little green colour to the filling, rather than being very, very brown. 🙂 It also makes the filling a little juicier.
Hazelnuts – The key nut flavour in the stuffing. Use blanched (skinless) ones, as the skin is bitter. If needed, remove skins using the roast-and-rub method (see FAQ below). Best substitutes: macadamias or almonds.
Pistachios – Slightly more subtle in flavour but (somehow!) makes the stuffing even more special. You know I call pistachios the fancy nut! Best substitute: Pinenuts.
Parsley – Fresh herby flavour. But it’s ok, you can omit without drastically altering the flavour.
Rosemary – Lamb and rosemary are best friends, so I really hope you don’t skip this! Though having said that, you can substitute with fresh thyme, or dried rosemary if necessary.
Lemon zest – This adds such a lovely finishing touch to the filling, I really urge you not to skip it!
Unsalted butter – The fat for sautéing the filling.
Salt and pepper – For seasoning.
3. For the gravy
A little secret trick for gravy I use regularly – add a teeny splash of dark soy sauce to make it a rich, deep brown colour. Skip the store bought gravy browner! Plus, it will add a smidge of extra depth of flavour in a way salt never will.
Lamb drippings – The fat left in the pan after roasting, packed with flavour. It’s the base for every great gravy!
Beef stock – Makes a tastier gravy than using water. I choose beef over chicken when cooking lamb, as its stronger flavour stands up better to the rich flavour of lamb. Use low sodium, or reduce the salt on the lamb by 1/4 teaspoon.
Flour – Thickens the gravy.
Dark soy sauce – Trick I regularly deploy when needed! Deepens the colour and adds savouriness. It won’t make the gravy taste Asian! Use only dark soy, not light or all-purpose.
How to make Easter slow-roast stuffed lamb
If you’re a meat rolling / tying first timer, it might take you a bit of time to assemble this. But don’t be intimidated. We’ve designed this recipe to be as easy as possible, incorporating handy tips like freezing the stuffing into a firm log makes the rolling part much easier than regular recipes.
And also, it does not matter if your lamb comes out a little rustic, if it’s wonky or there is filling burstage. Once sliced and plated, no one will notice – but the flavour will be there!
1. STUFFING FIRST
Make the stuffing first, at least 3 hours ahead or the day before, as we will pop it in the freezer to solidify.
Roast the hazelnuts for 8 minutes. Don’t skip this step! It really brings out the flavour of the hazelnuts.
Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1″ pieces. I pulse 5 or 6 times, that usually does the job.
Cook stuffing – Cook the eschalots, garlic and mushrooms on high heat for 5 minutes or until the water that comes out of the mushrooms evaporates. Then stir in the spinach until wilted.
Cool the filling for 20 minutes then stir in the nuts, lemon, salt and pepper.
Log – Shape the filling into a 35cm / 13.5″ long log on a piece of cling wrap, then roll it up tightly in the cling wrap and secure the ends.
TIP: Wipe your work bench with a wet cloth then put the cling wrap on it. It makes it stick to the surface so it’s easier to worth with.
Freeze until firm – Place the log in the freezer for 3+ hours until it’s firm (handy to make it the day before). This makes it much easier to roll up tightly in the lamb and looks neater when sliced. If you don’t freeze, besides being a lot harder to roll up the lamb, the filling ends up in a much more irregular shape inside, and unevenly dispersed.
2. POUND AND ROLL
Bash hard! It’s satisfying. (Also necessary. 😀)
Pound lamb – Place the lamb shoulder fat-side down on a cutting board. Cover with plastic wrap (I use Go-between) or baking paper. Use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5″).
Aim for even thickness ~1.75cm (2/3″). Trim and patch as needed to make your rectangle – see video and the image below for how I do this. The meat won’t stick together while raw, even if you pound it. But when you tie the lamb roll, it holds it together.
Roll – Put frozen stuffing log on the lamb then roll it up tightly finishing with the seam side down.
Tie – Secure with kitchen twine tied every 2cm / 0.8″. For the easy method, cut lots of short lengths and do individual ties for each section (left photo below). Or, go pro and try the butcher’s knot method ie continuous trussing! (Right photo below) This is where a single long piece of string is looped and tied down the length of the lamb. If I can do it, you can too! See separate video under the recipe video.
Secure ends – After tying down the length of the lamb, tie a big loop lengthways down the lamb to close off the ends and keep the filling in, like pictured above.
Remember: don’t fret too much about perfection! And if tying the lamb gets too hard or you really can’t find kitchen twine, you can always secure it with toothpicks.
3. slow-roasting
The lamb is slow cooked for 3 hours in total – 30 minutes at a high temperature to get the colour going and render some fat, then 2 ½ hours at a lower temperature to make the meat tender.
Prepare – Toss the potatoes in oil, salt and pepper in a roasting pan. Don’t use a baking tray because the drippings from the lamb will likely dry out and the lamb may overcook on the ends more than ideal.
Rub the lamb with oil and sprinkle with salt and pepper. Then put it on top of the potatoes.
High then low slow-roast – Roast the lamb for 30 minutes at 220°C/425°F (200°C fan-forced). This gets some nice colour on the lamb and gives the fat rendering a head start.
Then turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours.
Cooked lamb – The lamb is done when the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
Goal – The meat should be fairly fork tender but not “fall-apart-at-a-touch”, like when making really tender slow roasted meats like lamb shanks and beef short ribs. We are making a carve-able roast here, but the meat is fork-cuttable rather than knife and fork like regular roast lamb.
Tip: Lamb shoulder is a forgiving cut that doesn’t dry out easily like many other meats do, so you don’t need to be exactly accurate with the cook time.
Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
4. GRAVY AND SERVING
Tasty gravies are made using pan drippings. This is made using pan drippings! 🙂
Gravy roux – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat. Make sure you keep the dark brown juices in the pan, only discard excess fat which is clear. If you’re short of fat, add butter.
Then put the pan directly on the stove over medium heat to heat the fat up. Once hot, sprinkle the flour across the surface and stir for 1 minute, to cook out the floury flavour.
Thicken gravy – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency (aim for slightly thinner than you want as it will thicken as it cools). Taste and add more salt and pepper if desired (I don’t). Use a whisk to whisk out lumps if you can (the liquid is too shallow in my pan to whisk) or just strain when you pour into a jug (this is what I do).
Slice – Cut the string off the lamb then slice into 2cm / 0.8″ thick slices, holding the sides together as needed to keep the lamb together.
Plate up – Place the lamb slices on a platter and surround with the potatoes, place the jug of gravy on the side. I like to sprinkle with chopped pistachios and add a sprig of rosemary as garnishes. In the video, I also added a side of sautéed green beans.
Now, for the best part – take to the table with flourish and bask in the praise!
Practical matters – make ahead excellence!
If I haven’t convinced you yet, here’s the clincher: this roast can be made ahead and reheats beautifully. 95% like freshly cooked – and I just use the microwave!
It’s a lifesaver for special occasions when you’re juggling multiple dishes. Having a show-stopping main that reheats this well is a total win.
Yes, it takes a more effort than a weeknight dinner, but it’s truly special – like something you’d splurge on at a fancy bistro.
Love to know what you think! And – happy Easter everyone! – Nagi x
Easter stuffed lamb FAQ
98% perfectly – a rare gem! Let it cool completely (don’t cut) then reheat in the microwave to warm through, or covered in the oven. You can also assemble it the day before then roast on the day of (but don’t salt the exterior or potatoes until just before roasting).
Yes! The only gluten is in the gravy (the flour to thicken it) which can be substituted with cornflour/cornstarch. Skip the flour. Mix 5 tsp cornflour into the beef stock then pour that into the heated beef drippings. The cornflour will thicken the gravy as it heats up.
For those who are new here – JB is the head chef of the RecipeTin world and his responsibilities span across RecipeTin Meals (our foodbank) as well as working alongside me at RecipeTin Eats. He does everything food related, from development to testing and of course taking charge at pop-ups and reader events we host.
Yeah, he’s real busy. It’s a good thing he chops fast!!
For the past 15 months, he’s been at RTM helping to streamline and optimise the processes as well as scaling up meal numbers in our new kitchen (we’re now making and donating 600 daily!).
But he’s now back at HQ!
The way JB and I work together differs with every recipe. Sometimes JB “owns” a recipe, sometimes I do, and the owner will drive the development and testing of it. This recipe was very much JB, and you’ll see his signature style all over it. Think classic French duxelles, bold herb-nut flavours, and clever “confit” potatoes.
And as with every recipe we work on together, I always make the recipe at least once. The bare minimum is once on camera (the recipe video). It is rare that I don’t also make it at least once off camera. For this one, I practiced the lamb pounding and learnt how to do continuous trussing before I filmed it. So I could tell you – hey, if I can do it, you can too! 🙂
Actually, less testing than you might expect. The tweaking was mostly around ease of rolling / stuffing (freezing the log, cutting-and-patching the lamb, pounding it extra big etc) which can be done multiple times using the same lamb. We fiddled with the salt levels a few times (salt is always a point of contention – it can make or break a recipe!), fretted over whether the exterior of the potato was “too chewy” (no, we decided, it was actually appealing!), whether we had enough stuffing (we’re already far more than typical recipes, we declared!), and whether there was enough herby flavour in the stuffing (I wanted more, JB thought there was enough, we settled at a mid point).
Originally he was thinking to make it with leg, but then we decided to “de-risk” it by using shoulder instead (more forgiving cut of meat), plus it has the added advantage of reheating near perfectly because it’s a juicier cut of meat.
We tried leg and weren’t impressed. Notes on this below!
Lamb shoulder is best because it is made for slow cooking which is how this recipe is intentionally designed.
We tried it with boneless lamb leg and weren’t overly impressed as it’s a leaner cut so the meat was drier prepared in this way (whereas bone-in slow cooked leg is lovely). Cooking to blushing pink didn’t really work as the meat is quite thin (ie not like a bone in lamb leg roast) so you end up with a thick band of overcooked meat, and if you cook it at a lower temperature to achieve more pink meat, then you don’t get enough colour on the surface of the lamb. And it’s too long to brown on a stove – won’t fit in the pan.
So, we concluded – lamb shoulder it is!
We haven’t tried, but I think the filling flavour would be great with beef (I’d skip the lemon) or pork (I’d keep skip the lemon here too and switch rosemary for sage). For beef, chuck is the equivalent of shoulder (butterfly and pound) and for pork, pork shoulder.
The filling would also work for quick cooking cuts like chicken breast and pork tenderloin, but the cook times will be considerably faster and the protein should be seared first then finished in the oven.
Hazelnut skin (brown) is quite bitter so it’s best to remove. I usually buy skinless hazelnuts for convenience. If yours as skin on, here’s how to remove it: roast per the recipe then vigorously rub in a tea towel to remove as much of the skin as you can. It’s virtually impossible to get it all off using this method but that’s ok, if you can remove about 75% that’s enough.
There is a way to remove the skin completely but it has more steps and hard to justify doing for the small amount we use in this recipe (just 3 tablespoons of hazelnuts). It involves boiling hazelnuts in water with baking soda which loosens the skin so it skips off easily, then roasting which takes longer because the hazelnuts are waterlogged. I don’t think it’s worth going to this extent for the small amount of hazelnuts we use in this recipe (just 3 tablespoons).
Watch how to make it
And here’s the supplementary video for how to truss this lamb using the butcher’s knot method ie continuous trussing. Remember, if it gets too hard, just tie individual knots for each section rather than trying to use one long string. It’s still going to taste just as good!
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Slow-roast Easter stuffed lamb
Ingredients
- 1.35 – 1.5 kg/ 2.7 – 3 lb deboned lamb shoulder (Note 1)
- 1 1/2 tsp cooking salt / kosher salt , divided
- 1 tsp black pepper , divided
- 2 tsp extra virgin olive oil
The fabulous herb & nut stuffing:
- 1 tbsp / 20g unsalted butter
- 2 eschalots , finely diced (US: shallots, sub 1 small onion) (Note 2)
- 3 garlic cloves , finely minced
- 300g/ 10 oz mushrooms , button/white (Note 3)
- 2 tightly packed cups baby spinach , roughly chopped 100g
- 3 tbsp skinless hazelnuts (Note 4)
- 3 tbsp pistachios , roughly chopped (Note 4)
- 1 1/2 tbsp parsley , finely chopped (ok to omit)
- 1 1/2 tsp rosemary , fresh, finely chopped (sub fresh thyme, or 1 tsp dried)
- 1 tbsp lemon zest (divine touch, don't skip this!)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Melting potatoes:
- 1 kg/ 2 lb baby potatoes , cut in half (4 if large) (Note 5)
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
Gravy:
- 2 tbsp flour plain / all-purpose
- 1 1/4 cups beef stock/broth , low sodium
- 1/4 tsp dark soy sauce (optional, for deeper colour) (Note 6)
- Salt and pepper , if needed (I don’t add any more)
Serving:
- 1 tbsp pistachios , roughly chopped (optional garnish)
- Rosemary sprigs , optional garnish
- Sautéed green beans (pictured – vegetable side, splash of colour)
Instructions
Stuffing:
- Roast hazelnuts – Preheat oven to 180°C/350°F (160°C fan-forced). Roast the hazelnuts for 8 minutes. Cool, then roughly chop.
- Blitz the mushrooms in a food processor, scraping down the sides as needed, until the mushrooms are chopped into little 3mm/0.1" pieces.
- Duxelle – Melt the butter in a non-stick pan over high heat. Add eschalots, garlic and mushrooms. Cook, stirring regularly, for 5 minutes or until the liquid that comes out of the mushrooms mostly evaporates. Add spinach and cook until wilted.
- Cool – Transfer the filling into a bowl. Cool for 20 minutes then stir in remaining ingredients.
- Stuffing log – Pile the stuffing on a piece of cling wrap. Use your hands to roughly shape it into a 35cm / 13.5" long log. Tightly roll up with cling wrap. Place in the freezer for 3 hours (up to 3 days) until it is firm. (Note 7)
Pound and roll lamb:
- Pound – Place the lamb shoulder fat-side down. Cover with plastic wrap (I use go between) or baking paper. Then use a rolling pin or meat mallet to pound the meat (hard!) into a 40 x 22cm rectangle (15.5 x 8.5"). Aim for even thickness ~1.75cm (2/3"). Trim and patch as needed to make your rectangle – see video, I cut & rearrange 2 large flappy bits that stick out.
- Roll – Sprinkle the surface of the lamb with half the salt and pepper. Unwrap the frozen stuffing log then roll it up tightly, finishing with the seam side down.
- Tie – Secure with kitchen twine tied every 2cm / 0.8". (See video for tips)
Slow-roast:
- Preheat oven to 220°C/425°F (200°C fan-forced).
- Season – Rub the lamb roll all over with the olive oil, then sprinkle with the remaining salt and pepper.
- Potatoes – Toss the potatoes with the salt, pepper and olive oil in a large roasting pan (not a baking tray). Put the lamb on top of the potato, on the diagonal if needed to fit.
- Short high temp roast – Roast for 30 minutes (renders some fat and gives the colour a head start).
- Slow roast – Turn the oven down to 160°C/320°F (140°C fan). Cook for 2 1/2 hours, or until the internal temperature is 98°C/208°F or the meat can be fairly easily teased apart using two fork (check in a discreet spot).
- Rest – Remove lamb and potato to a tray and loosely cover with foil while you make the gravy.
Gravy:
- Drippings – The roasting pan will have meat juices and fat. Tilt the pan so you can scoop off and discard all but 3 tablespoons of fat (the clear liquid that rises to the surface). Make sure you keep the dark brown juices in the pan. If you're short of fat, add butter.
- Heat fat – Put the pan directly on the stove over medium heat. Once the fat is hot, sprinkle the flour over and stir for 1 minute.
- Thicken – While stirring, slowly pour in the stock. Add soy sauce, then keep stirring as it bubbles gently until it thickens into a maple syrup consistency.
- Taste and add more salt and pepper if desired (I don't need more). Pour into a jug (strain, if needed).
Serving:
- Cut the string off the lamb then slice into 2cm / 0.8" thick slices.
- Plate on a platter, surround with the potatoes. Serve with gravy, sprinkled with extra chopped pistachios if desired! (Shown in the video with sautéed green beans).
Recipe Notes:
Life of Dozer
It was an excitement filled weekend for Mr Dozer! He (and I, as his handler) were asked to host a lunch at the stunning Roundhouse rooftop restaurant at Kingsley Crystalbrook Hotel in Newcastle, as part of the Newcastle Food Month. It was such a special event!! 160 guests, and it was like being in a room full of friends. Everyone was just so happy!
All these photos are official photos from the event taken by the talented Megann Evans Photography. Thank you for capturing the atmosphere of the event so beautifully!
What a lunch! Stunning views, spectacular food – huge shout out to Executive Chef Thomas Heinrich and his team, the guests were raving.
Dozer, of course, was the star of the event. You should have seen him working the floor!!
Next week, Mr Dozer turns 13. I know that he will continue to slow down as he progresses through his golden years, and I’m not sure how many more public events he will be able to do.
So this lunch was extra special. Making every day I have with him count!
This was Magnificent. Stuck to the recipe and WOW what taste and flavour. Obviously not as good as yourselfs would do but everyone was impressed. Will be making this again. WOW what a recipe. Thanks for sharing. 👍👏👏👏👏👏🍻🍻🍻🍻🍻
Can this recipe be successfully scaled up to serve eight people? Or do I need to cook two shoulders?
I love the look of this recipe. With lamb shoulder being fatty, I’m concerned that the potatoes might get too greasy. I note that you say to sear it first to remove some fat. Thank you. I love your recipes! Thank you so much for your kind reply! I cannot find a place to thank you after clicking the link I received by email.
A cracking meal for Easter Sunday and so delicious! There is a bit of work involved but I made the duxelle the day before then froze it overnight and made the roll in the morning. Mine cooked in 2.5 hours as it was a small shoulder but so scrummy along with the potatoes. I served it with the sautéed beans in garlic which were perfect. Thank you Nagi and JB. Shame I can’t post up the picture of the end result!
A cracking meal for Easter Sunday and soooo delicious! There is a bit of work involved but I made the duxelle the day before then froze it overnight and made the roll in the morning. Mine cooked in 2.5 hours as it was a small shoulder but so scrummy along with the potatoes. I served it with the sautéed beans in garlic which were perfect. Thank you Nagi and JB.
A cracking meal for Easter Sunday and soooo delicious! There is a bit of work involved but I made the duxelle the day before then froze it overnight and made the roll in the morning. Mine cooked in 2.5 hours as it was a small shoulder but so scrummy along with the potatoes. I served it with the sautéed beans in garlic which were perfect. Thank you Nagi and JB. Shame I can’t post up the picture of the end result!
Hi Nagi, long tome follower and this recipe reminds me why. I am a real amateur, albeit an enthusiastic one, and this recipe was a total HIT. I did two shoulders, one where I substituted the mushroom with baby marrow (courgette) because my wife is allergic, and it was fantastic, and then the mushroom one was superb. thanks for a wonderful Easter recipe
Made this for Easter dinner yesterday.
Was a little time consuming, so suggest you make this in advance.
Sorry Nagi (& JB!), although this tasted Ok, I much prefer your “Ultimate slow-roasted lamb” recipe on your website.
Much more flavour and a lot easier to cook
This came out perfect! I had a 6 lb boneless leg of lamb, that’s what I used. I couldn’t pound it very thin, did my best. I used smoked almonds and 3 green onions. I roasted it for 45 min at 425, then 3 hours at 320. I flipped it during roasted so both sides would brown. It turned out amazing! The gravy was decadent! I will definitely make this again!
Thanks JB and Nagi – we loved this! And as Kavitha said, stress-free Sunday. I’m amazed the spuds weren’t greasy, but they were gorgeous. Happy birthday, Dozer – celebrate well.
DELISH !
followed the recipe to a tee and the instructions were spot on. The gravy , the mushroom spinach filling were all tasty. Thanks again for the make ahead instructions. Easter Sunday was stress free.
Delicious Easter Lamb. Thank you Nagi!
I made this tonight. Really lovely. The potato under the lamb turned out beautifully and the adding of the sauce to the gravy was spot on !! A lovely way to end a beautiful day. THANKYOU
Hi Nagi and Dozer, I’m making this for friends on Easter Monday. Can’t wait. Sending you lots of love. Happy Birthday Dozer! xx
The best lamb I’ve ever cooked! It’s a fair bit of work, but so worth it, everyone loved it!
Made this tonight for our Easter Sunday dinner and it was DELICIOUS! Meat was full of flavour and super tender and that stuffing is insanely good! 10/10 definitely recommend
Loved it. Got lots of compliments from the family about how delicious this was. Thank you😘
We’re having this tomorrow for Easter Sunday. I made the duxelle yesterday and then bought the shoulder today – but I bought a bone-in shoulder. The idea being that my fur baby and boss of the family would like the bones. Never de-boned a shoulder before, but I was very happy -as was the boss (loved the bones – one eaten, the other buried. I am so looking forward to our meal tomorrow. Thanks Nagi and JB and Dozer! Happy birthday and celebrate well. Woof!
Hi there. Looks like another cracking recipe. I’m half way through preparing it for lunch tomorrow but have a couple of questions please. First I am feeding 8 people so have used a 2.5kg shoulder joint which obviously will not go as thin as a smaller joint however much I beat it!. Do you think it will need much longer to cook? Secondly, if it does take much longer, will the potatoes be over cooked and would it be best to cook them separately? Thanks for any advice!
I am wondering the same thing. Got a 2.2kg lamb shoulder.
I love this recipe so much!!!