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Lamb shoulder stuffed with pork, garlic and parsley, thick mash

Lamb shoulder stuffed with pork, garlic and parsley, thick mash

Main dishes

Fill a lamb’s cutlet with ground meat, onions, and parsley, then bake it in the oven.

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Recipe from Josep Xicota, Xavier Dengra, CommonsDelinker, adapted by Recette de cuisine · · updated on

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This traditional Catalan recipe is a delicious dish to serve during a special occasion. The stuffed lamb shank is a pork dish, filled and baked in the oven, perfect for holidays or family gatherings.

Ingredients and directions

  • Prep time30 min
  • Cook time2 hr
  • Total2 hr 30 min
  • DifficultyMedium
  • Cooking methodfour
  • Gluten-free

Ingredients

4 people
  • $2.85
  • $0.18
  • $0.40
  • $0.60
  • $0.99
  • $0.08
  • $0.03

Directions

  1. Preheat the oven to 220 °C.
  2. Remove the shoulder joint and flatten it with a knife. ≈ 8 min
  3. Combine the ground pork with the chopped garlic and parsley, the beaten egg, and a splash of white wine. ≈ 4 min
  4. Stuff the shoulder with filling, roll it up, and tie it securely. Season with salt, pepper, and grated nutmeg. ≈ 10 min
  5. Place it in a dish with three tablespoons of water at the bottom, drizzle with melted bacon, and bake.
  6. After 15 minutes, turn it over, then water it with its juice every 5 minutes; this should take between 45 and 60 minutes.
  7. Remove the string and cut into slices. ≈ 8 min
  8. Add the remaining wine and a glass of water to the juice, bring to a boil over high heat for 5 minutes, and then pour over the meat.
  9. Serve with the mashed potatoes. ≈ 2 min

Equipment

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Before you start

Ingredients

  • One whole lamb shoulder, weighing 1.5 kg
  • 300 g of ground pork
  • 2 cloves of garlic
  • 1 egg
  • Fresh parsley
  • A quarter of a litre of white wine
  • 100 g of bacon (or salt pork)
  • Two large portions of thick mashed potatoes
  • walnut and nutmeg
  • white pepper
  • salt
  • water

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