Christmas Lamb Boned Rolled Shoulder with Herb Stuffing

This Lamb Boned Rolled Shoulder from Mangaroa Farms, raised on regenerative pastures, promises tenderness and flavour that is as wholesome as it is festive. The herb stuffing brings a vibrant, aromatic touch, ideal for a Christmas feast.

Ingredients

• 1 lamb boned rolled shoulder (Mangaroa Farms regenerative lamb)

• 1 cup fresh mint leaves, chopped (as in the image)

• 1/2 cup fresh parsley, chopped

• 1/4 cup fresh basil, chopped

• 3 garlic cloves, minced

• Zest of 1 lemon

• Salt and pepper to taste

• Olive oil

• Fresh mint leaves for garnish

• Mint sauce for serving (optional)

Instructions

1. Prepare the Herb Stuffing
   In a bowl, combine chopped mint, parsley, basil, garlic, lemon zest, salt, and pepper. Add a drizzle of olive oil to create a moist, aromatic herb mixture.

2. Stuff and Roll the Lamb
   Unroll the lamb shoulder and spread the herb stuffing evenly across the inside. Roll it back up tightly and tie with kitchen twine to secure.

3. Season the Lamb
   Rub the outside of the rolled lamb with olive oil, salt, and pepper.

4. Roast the Lamb
   Preheat your oven to 180°C (350°F). Place the lamb in a roasting pan and roast for 1.5–2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.

5. Rest and Serve
   Let the lamb rest for 10 minutes before slicing. Garnish with fresh mint leaves and serve with a mint sauce on the side for added flavour.

This Lamb Boned Rolled Shoulder is a testament to Mangaroa Farms' commitment to quality and sustainable farming, bringing a nourishing and delicious centrepiece to your Christmas table.