Spinach Stuffed Lamb Recipe

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 Updated 09/01/2016

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A tasty lamb dish for Easter. With the meat firmly secured the stuffing should stay in place, but if a little does escape, use it as a garnish for the sliced lamb on the serving dish.

You may be interested to try this suggested menu:

Starter - Rocket and Butternut Squash Salad
Main Course - Spinach Stuffed Lamb
Dessert - Grandmum Mog's Chocolate Pudding


  • medium sized shoulder of lamb, blade bone removed
  • plain/all purpose flour for dusting
  • 3 tablespoons vegetable oil

  • For the spinach stuffing:
  • 4oz (4 tablespoons) butter
  • 1 onion, finely chopped
  • 2 celery sticks/ribs, finely chopped
  • 8oz (3 cups) fresh or frozen chopped spinach
  • 4oz (1/4 cup) pork sausagemeat
  • 1 egg, beaten
  • 1 tablespoon finely chopped fresh mint or 1 teaspoon dried mint
  • good pinch of nutmeg freshly grated
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. To make the stuffing, melt the butter in a saucepan and add the onion and celery.
  2. Cook gently for about 5 minutes until the onion and celery are soft and lightly coloured but not browned.
  3. Cook the spinach in a separate pan for about 4 minutes, stirring occasionally.
  4. Drain the spinach very well through a fine sieve, pressing with the back of a spoon to remove as much liquid as possible.
  5. Mix the spinach into the fried onion mixture and cook gently for 1 minute, stirring constantly.
  6. Mash the sausagemeat in a bowl.
  7. Add spinach mixture and stir well.
  8. Stir in the egg, mint and nutmeg.
  9. Season well and mix thoroughly.
  10. Cover and put in the fridge for 1/2 hour.
  11. Pre heat oven to 170oC/325oF/gas mark 3.
  12. With a sharp knife, carefully enlarge pocket left in the lamb by removal of the bone.
  13. Pack in the stuffing, pressing it down well.
  14. Draw edges of pocket together and secure with a meat skewer.
  15. Cut a piece of foil nearly large enough to enclose the lamb.
  16. Line a roasting tin with the foil, then put the lamb, skin side up, in the tin.
  17. Season with salt and pepper and dust with flour.
  18. Pour the oil evenly over the surface of the lamb.
  19. Bring the foil up closely around the sides of the lamb but do not cover the surface.
  20. Roast the lamb in the oven for 2 hours, basting occasionally with the juices in the foil.
  21. Increase the oven temperature to 200oC/400oF/gas mark 6, open out the foil and cook for a further 1/2 hour until the skin is crisp and browned and the meat is cooked through (the juices run clear when the lamb is pierced with a fine meat skewer).
  22. Remove skewer and transfer the lamb to a warmed carving dish.
  23. Return to oven turned to the lowest setting for 10 - 15 mins for the meat to settle so that it is easier to carve then slice and serve.
  24. Serve with roast potatoes and buttered new carrots for a contrast in colour with the spinach stuffing.

Prep Time: 35 minutes

Cook Time: 160 minutes

Yield: 4 portions


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