Stuffed Shoulder of Lamb Wrapped in Pastry

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This is an impressive piece for a large dinner party. It can be prepared well ahead, even the day before, and simply put in the oven shortly before the meal to cook the pastry. As the meat is boned, the serving is simple, providing you use a large, well-sharpened knife.


  • 1 boned shoulder of English lamb, weighing about 1.2–1.5 kg (2½-3 lb)
  • 4


If the lamb has been tied up, undo the string and lay the meat out flat. Smear the flesh with the lemon juice. To make the stuffing, put the spinach leaves into a food processor and whizz until very finely chopped. Turn into a mixing bowl and add the finely chopped mushrooms, garlic, walnuts and the grated cheese. Season with a little salt and freshly ground black pepper, then mix together thor