Mango-stuffed Lamb for Easter

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

A boned and stuffed joint of meat makes for easier carving and a more complex flavour. This unusual stuffing also adds moisture. Ask your butcher to bone the shoulder of lamb but not to roll it up.


  • 1.75-2 kg/4-4½ lb shoulder of lamb, boned
  • juice of 1 lemon


Well beforehand, lay the boned lamb out and, if it has not got deep pockets to hold the stuffing, make 2 or 3 with a sharp knife. Then smear the flesh all over with the lemon juice and olive oil and leave, covered, in the fridge for several hours or overnight. Then take the lamb from the fridge and let it stand at room temperature for at least an hour before cooking; this will bring out the fla