Shoulder of Lamb Stuffed with Apricots

shoulder of lamb stuffed with apricots

Shoulder of Lamb Stuffed with Apricots

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Servings: 6
Calories: 313
Prep Time 20 minutes
Cook Time 1 hour 30 minutes


  • 6 oz dried apricots
  • 1 oz chopped onion
  • 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
  • 3 oz wholemeal breadcrumbs
  • 1 egg beaten
  • salt and pepper
  • 3 lb shoulder of lamb boned


  • Soak the apricots overnight. Drain and reserve the soaking liquid.
  • Roughly chop the apricots, add the onion, rosemary and breadcrumbs. Add the beaten egg to the mixture to bind. Add a little apricot soaking liquid, if necessary, and salt and pepper to taste.
  • Spoon,the stuffing into the lamb bone cavity and sew up the edges, using a trussing needle and string, to enclose the stuffing completely. Roast in the oven for 1 1/2 hours, or until tender.
  • If any meat remains on a joint after the meal, the joint should be put on a clean plate as the juices sour quickly and would spoil the meat. You could save preparation time by using no-soak dried apricots.


Oven temperature: 200°C, 400°F, gas 6.
Calories: 313 kcal
Carbohydrates: 30 g
Protein: 32 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 119 mg
Sodium: 188 mg
Potassium: 757 mg
Fiber: 4 g
Sugar: 16 g
Vitamin A: 1062 IU
Vitamin C: 3 mg
Calcium: 38 mg
Iron: 4 mg
Ingredients Lamb
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