Lamb Shoulder Cushion Roast is a boneless shoulder cut of lamb, folded up to look like a cushion stuffed with lamb and rosemary stuffing, with some fat trimmed away. An alternative Christmas Roast featuring a boneless cushion of lamb shoulder. It's really a cut to try. The roast is served with a warming mulled wine gravy to add any festive cheer.
2 large red onions, peeled and cut in half
For the Gravy;
450ml/¾ pint good, hot lamb stock
150ml/¼ pint mulled wine
25g/1oz plain flour
Oven:Preheat the oven to Gas
mark 5 180°C.
Put the onions on a chopping board, cut in half, and place
in the base on a non-stick roasting tin. Place
on top of the onions, then drizzle with the oil.Add the stock and wine. Cover and roast in a
preheated oven for 2-2½ hours, basting occasionally.30 minutes before the end of the cooking time
remove the foil and return the lamb to the oven. Remove the lamb and the onions
from the roasting tin, transfer to a warm platter and cover with foil.
Meanwhile, make the gravy:
Spoon off any excess fat from the roasting tin and discard. Place the roasting tin
over medium heat and sprinkle over the flour.Stir well with a small whisk or spoon, scraping
the base of the pan to release any rich, sediment. Adjust the seasoning to
taste and simmer for 8-10 minutes, stirring occasionally until reduced to a
well-flavoured gravy.Strain before
serving. Serve with seasonal
vegetables and roast potatoes.
COOKING INSTRUCTIONS ARE GUIDELINES ONLY**
PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
If you have a temperature probe, use it to check the core temperature of the chicken is above 72°C.
If 72°C is not reached, cook for a further 5 mins and check
temperature again. Repeat this process until a core temperature of 72°C is