Rolled Shoulder of Lamb with Leeks

Rolled Shoulder of Lamb with Leeks

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Servings: 6
Calories: 451


  • 3 lb shoulder of lamb roll approximately 3 lb
  • 1 tbsp butter
  • 2 tsp cooking oil
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 4 floz meat stock
  • 6 floz white wine
  • 3 large leeks cut into 10 cm (4 inch) lengths

for the sauce

  • 6 teaspoons butter
  • 1 tbsp flour
  • 8 floz single cream
  • 1 tbsp Pommery mustard
  • 1/2 tsp salt
  • freshly gound black pepper to taste
  • 4 slices pastrami approximately 3oz, coarsely chopped


  • Brown meat in heated butter and cooking oil in a heavy-based saucepan. Season with salt and pepper and add heated stock and wine.
  • Place meat in a casserole and bake at 160°C (325°F) gas 3 for 45 minutes per 500 g (1 lb) plus 40 minutes.
  • Add leeks 30 minutes before end of cooking time. Remove meat and leeks from casserole and keep warm.
  • To prepare the sauce, make a paste from the butter and flour and stir into liquid remaining in casserole.
  • When thick and smooth, stir in cream, seasoning and pastrami and heat through.
  • Carve the meat into thin slices and serve with the sauce and leeks.
Calories: 451 kcal
Carbohydrates: 10 g
Protein: 35 g
Fat: 28g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 1005 mg
Potassium: 620 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1327 IU
Vitamin C: 12 mg
Calcium: 79 mg
Iron: 4 mg
Ingredients Lamb, Shoulder of Lamb
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