Rolled Shoulder of Lamb with Stilton & Cranberry Stuffing

Taken from the EBLEX Winter Essentials booklet

Serves 6-8


1.3kg / 3lb boned and rolled lamb shoulder joint
Salt and freshly ground black pepper
2 tbsp garlic paste or puree
2 tsp olive oil
50g blue cheese - crumbled
50g fresh breadcrumbs
25g dried cranberries
25g chopped hazlenuts
2 tbsp cranberry sauce - warmed

Cooking time:

Medium - 25 minues per 450g / 1lb plus 25 minutes
Well done - 30 minutes per 450g / 1lb plus 30 minutes


  • Preheat the oven to Gas Mark 4-5, 180-190°C, 350-375°F
  • Place joint skin-side down on a large chopping board and unroll (save any elasticated meat bands)
  • Seaon with salt and freshly ground black pepper
  • In a bowl, mix together the blue cheese, breadcrumbs, cranberries and hazelnuts
  • Spread evenly over the lamb
  • Roll lamb up and secure with butcher's string or elasticated meat bands
  • Weigh the joint and calculate the cooking time
  • Place on a metal rack in a large non-stick roasting pan
  • Drizzle with olive oil and roast for your calulated cooking time
  • 10 minutes before the end of cooking time, brush the joint with the warmed cranberry sauce and return to the oven

To Serve

Serve with roast potatoes and seasonal vegetables