Keto Stuffed Lamb Shoulder
This keto stuffed lamb shoulder is a great option for a family Sunday lunch or for serving over the holidays.
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Heat the olive oil in a small pan over a low/medium heat and mince the garlic. Add the onion and garlic to the pan and sweat until tender. Transfer to a mixing bowl to cool.
Step 3
Finely chop the cranberries, mushrooms, rosemary and sage and add to the mixing bowl with the onion and garlic. Add the ground almonds, pine nuts, a pinch of salt and pepper and stir well to combine.
Step 4
Add the egg and stir to combine, binding the stuffing together.
Step 5
Lay out the lamb shoulder and flatten if needed using a meat mallet until roughly 1 inch thick. Season with salt and pepper.
Step 6
Spoon the stuffing along the center of the lamb across the shortest width.
Step 7
Roll the lamb tightly around the stuffing, securing with cooking string.
Step 8
Transfer to the oven to bake for 45-50 minutes or until cooked to preference.
Ingredients
- Lamb Roast, Shoulder, Visible Fat Eaten
26 ounce
- Cranberries, Dried (Craisins)
1 tablespoon, whole pieces
- Garlic
1 clove
- Pine Nuts
1 tablespoon, whole pieces
- Sage. Fresh
1 x 1 tbsp
- Raw Egg Whole
1 small
- Olive Oil
1 tablespoon
- Rosemary, Dried
0.5 tablespoon
- Food Cupboard Home Baking Almonds Ground By Sainsbury’s
1 ounce
- Mushrooms
¼ cup, sliced
- Red Onion
¼ medium – 2 1/2″ diameter
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon