Shoulder of Lamb

A completely boned shoulder of lamb is ideal for stuffing and is easy to carve. Bone it yourself or ask the butcher to do it for you.

1. Prepare a stuffing. Open up the meat, skin side down, and evenly pat in the stuffing, making sure you press it into any pockets.

   

2. Roll up the meat and tie with kitchen string. Smear the skin with olive oil and crushed sea salt and place in a roasting tin, join side down. Weigh the joint and roast according to the chart.