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  • Writer's pictureOrsolya Szathmari

Stuffed Lamb Roll

Lamb is delicious. Although traditionally it's prepared for Easter, it also makes a great dish in autumn and during Christmas time.

Chops are the most popular cuts, but the cheaper parts can be also very tasty.

I used shoulder for this recipe, but it can be also prepared with deboned breast, which is an even cheaper cut.

Ingredients - makes 4 servings

  • 540 g lamb shoulder

  • 160 g ground lamb

  • 40 g bone marrow

  • 40 g pork greaves

  • 1 egg

  • 150 ml home-made bone broth

  • Fresh or dried marjoram, finely chopped (optional)

  • Salt,

  • Pepper (optional)

  • 1 small sprig rosemary optional)


  • For the stuffing mix the ground lamb, the marrow, the egg, the ground greaves and the spices (except for the rosemary).

  • Rub the lamb with salt.

  • Spread the stuffing over the opened-out meat, then roll up and tie around with a long string.

  • Heat up 1-2 tsp lard in an iron pan and fry shortly each side of the roll.

  • Pour the broth into a pot, put in the meat, add the rosemary, cover and simmer on low-medium heat for about 1.5 hours. You can also prepare it in the oven at 160 °C.

  • When ready, you can put the meat in the oven under the grill for about 10 minutes, until golden.

Tip: for an ideal fat to protein ratio, you can adjust the amount of bone marrow and greaves according to how fatty the lamb is.


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