Stuffed shoulder of lamb

Preparation time

less than 30 mins

Cooking time

over 2 hours


Serves 4

In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead.

Mary Berry recipes
From The Mary Berry Story


For the stuffing

  • 1 small onion
  • knob of butter
  • 140g/5oz lamb’s liver, chopped
  • 450g/1lb pork sausage meat
  • 85g/3oz breadcrumbs
  • 1 small lemon, zest only
  • 1 tsp dried or fresh thyme
  • 1 free-range egg
  • 1 tbsp chopped fresh parsley (optional)
  • salt and freshly ground black pepper

For the lamb

  • 1.6kg/3.5lb boned shoulder of lamb
  • buttered peas, to serve
  • scalloped potatoes, to serve

For the gravy

  • 28g/1oz dripping
  • ½ onion, chopped
  • 28g/1oz plain flour
  • 75ml/2½fl oz port
  • 150ml/¼ pint stock
  • 1 tsp redcurrant jelly
  • salt and freshly ground black pepper
  • pinch of nutmeg
  • dash gravy browning