How do i cook shoulder of lamb?
Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy Serves 6 Preparation time less than 30 mins Cooking time 1 to 2 hours Ingredients 1.75kg/4lb shoulder of lamb, boned 2 long rosemary stalks (optional) olive oil salt and freshly ground black pepper For the stuffing: 100g/4oz fresh white breadcrumbs 2 tbsp chopped fresh rosemary 10 dried, ready-to-eat apricots, quartered 100g/4oz dried cranberries 8 spring onions, finely chopped 1 egg, beaten For the gravy: 700ml/1½ pints lamb stock or water 2 large glasses white wine 2 tbsp cranberry sauce 1 heaped tbsp cornflour, mixed with 1 tbsp water Method 1. Preheat the oven to 200C/400F/Gas 6. 2. Mix together all of the stuffing ingredients and season well with salt and pepper. 3. Lay the lamb on a board, boned-side up, and spread over the stuffing. Roll up and tie in three or four places with string to hold in shape while cooking. For additional flavour and to secure the meat, skewer a couple of rosemary stalks throu
