Home » Features and Articles » Share your Recipes

Roast Shoulder of Lamb with Stilton and Cranberry Stuffing

From Simply Beef and Lamb

About this Recipe

This recipe is reproduced with permission from Simply Beef & Lamb

Visit Simply Beef and Lamb at: www.simplybeefandlamb.co.uk

A truly seasonal glazed boneless lamb shoulder roast with festive ingredients in the stuffing like Stilton and cranberries.  Great for entertaining with no bone, so will be easy to carve.

Average Cooking Time for 3lb 1 hour 40 minutes

Cooking Times

Medium 25 minutes per 450g/1lb plus 25 minutes
Rare 30 minutes per 450g/1lb plus 30 minutes




For the Lamb For the Stuffing For the Glaze
1 x 1.3kg/3lb lean boned and rolled lamb shoulder joint 50g/2oz Blue Stilton cheese, crumbled 30ml/2tbsp cranberry sauce, warmed
Salt and freshly milled black pepper 50g/2oz fresh breadcrumbs  
30ml/2tbsp prepared garlic paste or purée 25g/1oz dried cranberries  
10ml/2tsp olive oil 25g/1oz chopped hazelnuts  



Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

1. Place the joint on a large chopping board and unroll the joint (saving any elasticated meat bands) and coat each side with the garlic paste or purée.  Leave the joint skin-side down and season with salt and freshly milled black pepper.
2. To prepare the stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands.  Weigh the joint and calculate the cooking time.
3. Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the preferred, calculated cooking time.
4. 10 minutes before the end of the cooking time, remove the joint from the oven and brush with the glaze before returning to the oven for the remainder of the cooking time.


Serving suggestion

Serve the joint with roast potatoes and seasonal vegetables.


Find this recipe at: Simply Beef and Lamb - Roast Sholder of Lamb with Stilton and Cranberry Stuffing