Apricot Stuffed Lamb

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1 (1.8kg/4lb) shoulder of lamb, boned

salt & freshly ground black pepper

25g/1oz oil

1 onion sliced

1 carrot sliced

1 bay leaf,

300 ml/.5 pint stock


50g/2oz fresh white breadcrumbs

pinch of dried thyme

25g/1oz walnuts chopped

1 small onion chopped

1 tablespoon oil

1 (213 g/7.5 oz) can apricots

1 egg beaten


  1. Season the lamb generously with salt and pepper and set aside whist preparing the stuffing.
  2. Place the breadcrumbs, thyme and walnuts in a bowl. Fry the onion in the oil in a small saucepan until soft but not brown, about 5 minutes, and then add to the breadcrumb mixture. Drain and coarsely chop the apricots and stir into the stuffing mixture. Season to taste and bind with sufficient beaten egg to make a moist stuffing. Spoon the stuffing along the shoulder joint and tie with string into a long neat shape.
  3. Heat the oil in a flameproof casserole and brown the meat on all sides. Add the sliced onion, carrot and bay leaf. Pour over the stock and bring to the boil.
  4. Cover and cook in a moderate oven (180C, 350F, Gas Mark 4) for 1.5 hours or until cooked.
  5. To serve remove the string from the lamb and place on a serving dish. Sieve the stock juices and pour over the lamb. Carve into thick slices and serve.

Shoulder Oven/Slow-Cooker Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522