Slow Roasted Lamb | Jamie Oliver

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

Get a 3 kg shoulder of lamb and have the butcher debone it, cutting the bones for gravy.

Heat a medium-high hob and add a little olive oil to a large tray.

Squeeze merguez sausages into little chunks into the tray.

Use a spoon to break up the sausage.

Chop 2 fennel: keep the herby part, finely slice the stalky part, and roughly chop the bulb.

Add the chopped fennel stalks and onions to the tray with the sausage.

Cook the mixture for about 20 minutes until the vegetables are soft and tender.

Turn up the heat and add about a glass of white wine to the mixture, cooking it away to enhance flavors.

Slice 250 grams of sourdough bread into 1-2 cm chunks.

If the bread is too dry, soak it in water or milk for 30 seconds, then drain.

Stir the soaked bread into the sausage and vegetable mixture, allowing it to absorb moisture.

Turn off the heat and lay the stuffing out flat to cool down.

Once cooled, stuff the deboned shoulder of lamb with the stuffing, packing it in tightly.

Sprinkle salt and black pepper generously over the stuffed lamb.

Fold the lamb over to enclose the stuffing, repacking any that falls out.

Cut seven or eight pieces of 60 cm string and tie the lamb securely, starting in the middle and tying it tightly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens