A beautifully prepared joint bursting with aromatic garlic and fresh rosemary, perfect for slow roasting. This stuffed and rolled shoulder stays wonderfully juicy, creating a rich, flavour-packed centrepiece for any Sunday roast or special occasion.

Ingredients

• 1 x Organic Garlic & Rosemary Stuffed Lamb Shoulder (1kg or 2kg)

• Olive oil

• Sea salt & black pepper

• Optional roasting base: sliced onions, carrots, 200ml stock or white wine

Preparation

1. Bring to Room Temperature
   Remove the lamb from the fridge 1 hour before cooking for even roasting.

2. Season the Outside
   Rub the joint with a little olive oil, sea salt, and black pepper.

3. Prepare the Roasting Tin
   Place the lamb on a rack, or rest it on a bed of sliced onions and carrots.
   Add around 200ml of stock or wine to the tin to help keep the joint moist and build flavour for your gravy.

4. Cover with Foil
   Loosely tent foil over the lamb. This protects it during the long cook.
   Remove the foil for the final 20–30 minutes to achieve a golden, lightly crisp finish.

Cooking Instructions

Oven: Fan 160°C | Conventional 180°C | Gas 4
Because this joint is stuffed and rolled, slow roasting ensures tenderness and a perfectly cooked centre.

• 1kg joint: Roast for 1 hr 45 mins – 2 hrs

• 2kg joint: Roast for 2 hrs 45 mins – 3 hrs

Start checking at the earlier time, but don’t worry if your oven needs slightly longer.

How to Know It’s Done

For stuffed joints, a thermometer is the most reliable method:

• Insert the probe into the centre of the stuffing

• It must reach 74°C (165°F)

• The lamb itself will naturally be around 70–75°C, ideal for a tender roast

No thermometer?
Pierce the centre — the juices should run clear and the stuffing should be piping hot.

Resting

Once cooked, remove the lamb from the oven and cover loosely with foil and a tea towel.
Rest for 20–30 minutes before carving.

This step keeps the meat juicy and allows you to slice cleanly through the stuffing.