Rolled Shoulder of Lamb with Christmas Pudding Stuffing

25 minutes prep, 30 minutes per 450g plus 30 minutes cook

Serves 7

Ingredients

2 tbsps rosemary leaves, freshly chopped

1.3kg lean boned and rolled lamb shoulder joint

Salt and freshly milled black pepper

1 tbsp rapeseed oil

For the stuffing:

100g Christmas pudding, crumbled

50g cooked white rice, cooled

Grated zest of 1 large lemon or 2 small clementines

1 tbsp chives, freshly chopped

For the sherry gravy:

1 tbsp plain flour

450ml good quality, hot lamb stock

150ml sweet sherry or port

Method

Preheat the oven to 180°C/350°F/ Gas Mark 4-5. Scatter the rosemary on a large tray. Unroll the joint (reserving any elasticated meat bands) and coat each side with the rosemary. Leave skin side down and season

To prepare the Christmas pudding stuffing mix all the ingredients together in a small bowl and spread evenly over the lamb.

Roll up and secure with butcher’s string or reserved elasticated meat bands. Weigh the joint and calculate the cooking time.

Place on a metal rack in a large non-stick roasting tin, drizzle with the oil and roast in a preheated oven for the calculated cooking time. Cover with foil if browning too quickly.

Once cooked, remove the joint from the oven, transfer to a large plate, cover and leave to rest for 15-20 minutes. To prepare the gravy, spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.

Add the remaining stock, sherry or port and any meat juices. Adjust the seasoning if required and simmer for 8- 10 minutes, stirring occasionally or until reduced to a well-flavoured gravy.

Strain before serving alongside the meat with seasonal vegetables on the side.