IN SEASON


LAMB Lovely


An unusual cut that makes for a stunning centrepiece. Ask your butcher in advance to stuff it for you using your own festive stuffi ng if you require a helping hand tying this unusual joint.


W Serves 6


1.25-1.3kg lean boneless cushion of lamb shoulder Salt and freshly milled black pepper 2 large red onions, peeled and halved Half tsp whole cloves 2 tsp oil


FOR THE STUFFING 75g prepared mincemeat 75g fresh breadcrumbs Grated zest and juice of 1 lemon 1 tbsp freshly chopped fl at-leaf parsley


FOR THE GRAVY 450ml hot lamb stock 150ml mulled wine 25g plain fl our


1 Prepare the stuffi ng; mix all the ingredients together and set aside. Preheat the oven to 170C/gas 3.


To cook medium:


25 mins per 450g plus 25 mins To cook well done:


30 mins per 450g plus 30 mins


2 Cut the onions in half and randomly ‘pin’ the cloves and place in the base on a non-stick roasting tin.


3 Place the lamb on a chopping board, remove any butcher’s string or elasticated meat bands, unfold and with skin side down season on both sides. Spread the stuffi ng mixture evenly inside the joint, but do not overfi ll. Secure the cushion with new butcher’s string or elasticated meat bands.


10 | THE WEST COUNTRY FOODLOVER


4 Weigh the joint and place on top of the onions, then


drizzle with the oil. Add the stock and wine. Cover and roast in a preheated oven for 2-2.5 hours, basting occasionally. 30 mins before the end of the cooking time remove the foil and return the lamb to the oven.


5 Remove the lamb and the onions from the roasting tin, transfer to a warm platter and cover with foil.


6 Meanwhile, make the gravy; Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the fl our. Stir well with a small whisk or spoon, scraping the base of the pan to release any rich, sediment.


7 Adjust the seasoning to taste and simmer for 8-10 mins, stirring occasionally until reduced to a well-fl avoured gravy. Strain before serving and serve with seasonal vegetables and roast potatoes.


www.simplybeefandlamb.co.uk


hy not try a boneless cushion of lamb shoulder for your alternative Christmas roast?


BONELESS CUSHION OF LAMB WITH FESTIVE STUFFING


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