Stuffed Lamb Shoulder

About

This keto stuffed lamb shoulder is a great option for a family Sunday lunch or for serving over the holidays.

This is perfect served with roasted vegetables and low carb mint sauce.

Ingredients

• 26 ounce lamb roast, shoulder, visible fat eaten
• 1 tablespoon, whole pieces cranberries, dried (craisins)
• 1 clove garlic
• 1 tablespoon, whole pieces pine nuts
• 1 1 tbsp sage. fresh
• 1 small raw egg whole
• 1 tablespoon olive oil
• ½ tablespoon rosemary, dried
• 1 ounce food cupboard home baking almonds ground by sainsbury's
• ¼ cup, sliced mushrooms
• ¼ medium – 2 1/2" diameter red onion
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Heat the olive oil in a small pan over a low/medium heat and mince the garlic. Add the onion and garlic to the pan and sweat until tender. Transfer to a mixing bowl to cool.
3. Finely chop the cranberries, mushrooms, rosemary and sage and add to the mixing bowl with the onion and garlic. Add the ground almonds, pine nuts, a pinch of salt and pepper and stir well to combine.
4. Add the egg and stir to combine, binding the stuffing together.
5. Lay out the lamb shoulder and flatten if needed using a meat mallet until roughly 1 inch thick. Season with salt and pepper.
6. Spoon the stuffing along the center of the lamb across the shortest width.
7. Roll the lamb tightly around the stuffing, securing with cooking string.
8. Transfer to the oven to bake for 45-50 minutes or until cooked to preference.

Nutrition Facts

• Servings: 6
• Calories: 417.3kcal/1741.8kJ (per serving)
• Fat: 31.1g (per serving)
• Carbs: 3.4g (per serving)
• Protein: 30.0g (per serving)