Stuffed shoulder of lamb recipe
 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. 1 small onionknob of butter140g/5oz lamb’s liver, chopped450g/1lb pork sausage meat85g/3oz breadcrumbs 1 small lemon, zest only1 tsp dried or fresh thyme 1 free-range egg1 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper 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 1.6kg/3.5lb boned shoulder of lambbuttered peas, to servescalloped potatoes, to serve 1.6kg/3.5lb boned shoulder of lamb buttered peas, to serve scalloped potatoes, to serve 28g/1oz dripping½ onion, chopped28g/1oz plain flour75ml/2½fl oz port150ml/¼ pint stock 1 tsp redcurrant jellysalt and freshly ground black pepper pinch of nutmegdash gravy browning 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 Method For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients.Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking.Place the lamb in a warm place to rest.For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half.Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes. Remove from the heat and cool before adding the remaining stuffing ingredients. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Spread the stuffing across the length of the boned lamb, tie it into a roll with kitchen string. This can be done the day before and refrigerated overnight. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Put the lamb on a roasting tray, cover with foil and roast for 2¼ hours. Remove the foil for the final half hour of cooking. Place the lamb in a warm place to rest. Place the lamb in a warm place to rest. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. For the gravy, heat the dripping in a pan and fry the onion until softened. Add the flour and stir until all the flour is absorbed. Pour in the port and cook until the volume of liquid has reduced by half. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste. Pour in the stock and cook again until the volume of liquid has reduced by half again. Add the redcurrant jelly, salt, freshly ground pepper, nutmeg and gravy browning to taste.