Save to your scrapbook
Rosette of Lamb with Walnut and Orange Stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Waitrose Welsh lamb is produced by a group of farmers who are committed to careful rearing to ensure quality meat. The boneless shoulder is sweet, tender and succulent - perfect for stuffing and roasting, and easy to carve.
To make a quick gravy for the lamb, make a paste of 25g plain flour and 25g butter.
Add 100ml lamb or vegetable stock to the roasting pan, bring to the boil and gradually whisk in the flour and butter mixture, a little at a time, until slightly thickened. For well done meat, increase the cooking time to 25 minutes per 450g in step 2.
Typical values per serving:
19.2% per serving
This recipe was first published in October 2001.