Cumberland Glazed Shoulder of Lamb with Apple and Pine Nut Stuffing

Serves: 6             Time: 120 minutes

1 x 1.3kg/3lb lean boned and rolled lamb shoulder joint
30ml/2tbsp freshly chopped rosemary leaves
Salt and freshly milled black pepper
15ml/1tbsp olive oil

For the Apple and Pine Nut Stuffing:
50g/2oz unsalted butter, softened
1 cooking apple, e.g Bramley, cored, cored and cut into cubes
15ml/1tbsp freshly chopped rosemary leaves
50g/2oz toasted pine nuts

For the Cumberland Glaze:
100g/4oz redcurrant jelly
50ml/2floz Port or sherry, optional
Grated zest and juice of 1 orange


  1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  2. Scatter the rosemary leaves on a large tray.  Unroll the joint (reserving any elasticated meat bands and coat each side with the rosemary.  Leave skin side down and season with salt and freshly milled black pepper.
  3. To prepare the apple and pine nut stuffing; in a small bowl mix all the ingredients together and spread evenly over the lamb. Roll up and secure with butcher’s string or elasticated meat bands.  Weigh the joint and calculate the cooking time.
  4. Place on a metal rack in a large non-stick roasting tin, drizzle with the olive oil and roast in a preheated oven for the preferred, calculated cooking time.
  5. For the Cumberland glaze; heat the redcurrant jelly, Port or sherry (if using) and orange zest and juice in a pan.  Bring to the boil, reduce the heat and simmer for 15 minutes until syrupy.  The glaze will thicken on standing.
  6. 10 minutes before the end of the cooking time remove the joint from the oven and brush with the glaze before retuning to the oven.
  7. Serve with the remaining glaze, roast potatoes and seasonal vegetables.
recipe courtesy of EBLEX