Roast shoulder of halal lamb with pistachio and orange stuffing.
Deliciously simple and a perfect centrepiece to enjoy all year, this boneless rolled halal lamb shoulder is stuffed with a pistachio and orange stuffing and slow roasted until tender. We love to serve with jewelled couscous and flatbreads, or with roast potatoes and veg.
Why Haloodies Halal Lamb
Halal Lamb is an incredibly delicious, versatile and healthy ingredient. It’s also sustainable – much more so than most other animal agriculture farming. Haloodies Lamb is outdoor reared and our dedication to providing nothing but the very best in halal lamb meat means each stage of its preparation by our Master Butcher and his team is carried out according to the needs of those following the halal diet. Sourced from British lamb flocks, our fresh lamb range has been prepared entirely with tayyib and halal values in mind
Lamb is really simple to cook. Lamb shoulder, either bone-in or boneless, or leg of lamb, make for a rather delicious slow roast – perfect for when you’re entertaining family or guests or just fancy a delicious Halal lamb meal.
Roast shoulder of halal lamb with pistachio and orange stuffing.
It’s so easy to make that the stuffing only takes a few minutes to prep (no sauteeing onions needed, just chop, mix and stuff!), tie the lamb with string and pop into the oven for several hours. You could even prep the roast the day before and leave it in the fridge overnight making for even less work the next day
Ingredients
- Haloodies boneless lamb shoulder
- 100 grams pistachio nuts – shelled weight, unsalted
- 100 grams stale bread, torn into small pieces – I used a locally baked puckle loaf
- 1 orange, juice and zest (about 50 ml juice)
- 2 tbsp olive oil
- 1 handful of fresh mint leaves
- 1 handful fresh parsley leaves
- sea salt & freshly ground black pepper, to taste
- 1 egg – to bind it all together
Instructions
Bring your Haloodies halal lamb shoulder to room temperature for an hour. Preheat your oven to 150 C/ 300 F/ gas mark 2.
Tear your leftover stale bread into small pieces and place in a large bowl.
Place the pistachio nuts and herbs in a small food processor and process until fine.
Add the nuts to the torn pieces of bread, and add the orange juice, zest, olive oil, egg and season well to taste.
Mix well together, using your hands to combine well.
Roll out your boneless lamb shoulder and place the stuffing along the inside.
Roll up like a jam roll and tie securely with string. Push the leftover half of the zested orange into the open end(s) to keep the stuffing from falling out the end, if you wish.
Place a layer of vegetables on the bottom of a large roasting tin and place the lamb on top.
Drizzle with a little olive oil, cover with foil and bake in the centre of the oven for 2.5 - 3 hours, basting occasionally.
Leave the lamb to rest 10-20 minutes before carving.
Notes
Make a jus with any juices left at the bottom of the pan - heat them, along with stock in a small saucepan and thicken with a little cornflour dissolved in water.