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Roast Stuffed Lamb Shoulder - Mediterranean style


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For 4 servings:

For the lamb
1.2kg lamb shoulder, bone-less
100g Efresco Feta Cheese Traditional Style, cut into long strips
80g Efresco semi-dried tomatoes
60g Efresco Kalamata Olives
60g pesto
2 sprigs of rosemary
Olive oil
Sea salt and freshly cracked pepper
Butcher’s string

For the ratatouille
200g zuchinni, cut into cubes
150 eggplant, cut into cubes
300g fresh tomatoes, peeled and seeded, cut into cubes
150g bell peppers, green, red and yellow
150g onions, coarsely chopped
25g Thomy tomato puree
5ml Freshstock vegetable stock, defrosted
1 clove garlic, coarsely chopped
A pinch of herbs de provence, dried or freshly chopped
Olive oil

For the potatoes
US potatoes

Cooking Method

For the lamb

  1. Pre-heat oven to 180°C.
  2. Butterfly the lamb shoulder and spread pesto in the middle of the meat followed by olives, tomatoes and cheese.
  3. Roll the meat inwards so to keep the stuffing in.
  4. Place 2 sprigs of rosemary on top and secure herbs to the meat with butcher’s string. Season with oil, salt and pepper.
  5. Then roast for 45 minutes to an hour depending on your desired doneness. Then rest the meat for 15 minutes before carving.


For the ratatouille

  1. Heat olive oil in a casserole and sweat the onions and garlic. Then add tomato puree and let is sweat for a while.
  2. Add the tomatoes and stock and stir well.
  3. Let it simmer for about 10 minutes to reduce the liquid. Add the vegetable, salt and pepper followed by herbs de provence.
  4. Cover the casserole and simmer for about 20 minutes, stirring frequently. 


For the potatoes:

  1. Boil the potatoes in boiling water until soft. Let it cool then cut into quarters. Heat a pan with some olive oil and fry the potatoes until golden brown. Season with salt and pepper.


Recipe written by Ernst Huber, Huber's Butchery. Copyrights (C) Huber's Butchery


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