BONED, STUFFED LAMB SHOULDER
RECIPE AND FOOD STYLING: LOTTIE COVELL.
PHOTOGRAPHS: ALEX LUCK.
THE CHALLENGE
STYLING: OLIVIA WARDLE
“Boning a joint requires patience, but when you finally remove the bone it gives a proper sense of accomplishment, like untying a really tricky knot. If you’re having people round for a meal, this roast is a great choice because you can prepare it a day ahead, and it’s packed with wonderful summery ingredients.”
LOTTIE COVELL, DEPUTY FOOD EDITOR
HAVE LEFTOVERS?
Turn them into our favourite leftover-lamb shepherd’s pie: delicious magazine.co.uk/leftover-lambshepherds-pie
Lamb shoulder stuffed with sun-dried tomatoes, goat’s cheese and basil
SERVES 8-10. HANDS-ON TIME 1 HOUR 30 MIN, OVEN TIME 1 HOUR 20-50 MIN
MAKE AHEAD
Prepare up to 24 hours ahead, cover and chill. Bring up to room temperature before cooking.
KNOW HOW
Tunnel boning keeps the shape of the meat (unlike butterflying, where you cut open the meat to get at the bone). It’s good for stuffing as it makes a pocket.