This Lamb Boned Rolled Shoulder from Mangaroa Farms, raised on regenerative pastures, promises tenderness and flavour that is as wholesome as it is festive. The herb stuffing brings a vibrant, aromatic touch, ideal for a Christmas feast.
Ingredients
- 1 lamb boned rolled shoulder (Mangaroa Farms regenerative lamb)
- 1 cup fresh mint leaves, chopped (as in the image)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 garlic cloves, minced
- Zest of 1 lemon
- Salt and pepper to taste
- Olive oil
- Fresh mint leaves for garnish
- Mint sauce for serving (optional)
Instructions
- Prepare the Herb StuffingIn a bowl, combine chopped mint, parsley, basil, garlic, lemon zest, salt, and pepper. Add a drizzle of olive oil to create a moist, aromatic herb mixture.
- Stuff and Roll the LambUnroll the lamb shoulder and spread the herb stuffing evenly across the inside. Roll it back up tightly and tie with kitchen twine to secure.
- Season the LambRub the outside of the rolled lamb with olive oil, salt, and pepper.
- Roast the LambPreheat your oven to 180°C (350°F). Place the lamb in a roasting pan and roast for 1.5–2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
- Rest and ServeLet the lamb rest for 10 minutes before slicing. Garnish with fresh mint leaves and serve with a mint sauce on the side for added flavour.
This Lamb Boned Rolled Shoulder is a testament to Mangaroa Farms’ commitment to quality and sustainable farming, bringing a nourishing and delicious centrepiece to your Christmas table.