Stuffed Lamb Shoulder Tuscan Style

Name: Stuffed Lamb Shoulder Tuscan Style
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: Lamb boneless shoulder 1.3 lbs; Sausage 4.2 oz; Bread crumb 1.8 oz; Eggs small 1; Sage 5 leaves; Rosemary 2 sprigs; Garlic 2 cloves; Carrots 2; Onions 2; Celery 2 ribs; Extra virgin olive oil 4 ½ tbsp; Red wine ¼ cup; Black pepper to taste; Fine salt to taste; Meat broth 0.4 cup; Lamb the shoulder scraps to taste; Celery 1 rib; Carrots 1; Onions 1; Red wine 1.75 oz; Fine salt to taste; Black pepper to taste; Water 4 ¼ glasses

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476

Calories per serving

Lactose Free

Energy Kcal 476
Carbohydrates g 13.3
of which sugars g 7.3
Protein g 37.2
Fats g 28.6
of which saturated fat g 7.14
Fiber g 4.3
Cholesterol mg 167
Sodium mg 1398

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 10 min
Serving: 4
Cost: Average

PRESENTATION

Weekend gatherings get a tasty upgrade with stuffed lamb shoulder bringing rich, savory Tuscan flavor right to the table. A beautiful golden color sits outside while fragrant herbs and that classic garlic rosemary marinade make each slice look and smell absolutely AMAZING—lots of Sunday dinners just seem brighter with this dish around. Every bite offers that unmistakable blend of tender lamb and fresh, hearty seasoning—a real crowd-pleaser for big holidays (think Easter, Christmas, or even just a cozy birthday meal) because families remember that satisfying, hearty flavor long after the plates are gone. Special occasions feel much more special when everyone digs into this moist, flavorful classic, and anyone who loves Mediterranean food finds the Tuscan style lamb has that old-world charm and honest-to-goodness taste you don't see every day. People really respond to the juicy inside and that slightly crisp, golden surface—a combination that's hard to walk away from, especially with a spread of classic sides like roasted veggies or simple green salads (always a good call for big meals with lots of people coming over).

Busy home cooks appreciate how this stuffed lamb shoulder shows up ready for almost anything, from family feasts to easy Sunday suppers—pretty much any dinner where people just want REALLY good, homey food. Families love the way the soft, juicy inside pairs up with a little gravy, or even figs and root vegetables (easy serving ideas for picky eaters or adventurous relatives). The smart thing is, versatility shines here: lunch leftovers work great for next-day sandwiches, and it always fits both elegant holiday tables and fun, relaxed gatherings. When lamb shoulder stuffing hits the table, conversation flows—people ask for seconds, sharing tips and stories...it just feels right. Because special meals are about more than just eating—a dish like this Italian-inspired, garlic-forward centerpiece brings everyone in (grandparents, kids, neighbors), making regular days feel sort of celebratory. You’ll definitely get requests to bring back this great, family-favorite lamb recipe—just expect a lot of smiles whenever it shows up!

INGREDIENTS

476

Calories per serving

Lamb 1.3 lbs (600 g) - boneless shoulder

Sausage 4.2 oz (120 g)

Bread 1.8 oz (50 g) - crumb

Eggs 1 - small

Sage 5 leaves

Rosemary 2 sprigs

Garlic 2 cloves

Carrots 2

Onions 2

Celery 2 ribs

Extra virgin olive oil 4 ½ tbsp (60 g)

Red wine ¼ cup (50 g)

Black pepper to taste

Fine salt to taste

Meat broth 0.4 cup (100 g)

for the meat broth: Lamb to taste - the shoulder scraps; Celery 1 rib; Carrots 1; Onions 1; Red wine 1.75 oz (50 g); Fine salt to taste; Black pepper to taste; Water 4 ¼ glasses (1 l)

Preparation

How to prepare Stuffed Lamb Shoulder Tuscan Style

To prepare the Tuscan-style stuffed lamb shoulder, start with the meat broth. Debone the lamb shoulder and remove all the fat. Roughly chop the celery, carrot, and onion 1 and place them in a large pot along with the bones. Cook on high heat for 3-4 minutes, then deglaze with the red wine 3. Pour in the water 4,

add the salt 4 and pepper, and cook on low heat for 1 hour. Meanwhile, prepare the filling. Finely chop the carrot, celery, and onion; sauté them in a non-stick saucepan with 2 tbsps of olive oil 5, stirring with a kitchen spatula 6. Once done, turn off the heat and let them cool slightly.

Finely chop the sage, garlic, and a sprig of rosemary 7. Take the sausage, cut it in half with a knife, and gently remove the casing with your fingers 8. Place it in a bowl, mash it with a fork, and add the now-cooled vegetables 9.

Put the bread crumbs in a mixer with blades 10 and blend everything 11, then add it to the sausage and vegetable mixture 12

along with an egg and part of the chopped aromatic mix 13. Season with salt and pepper 14 and mix to blend all the ingredients well. Take the lamb shoulder and pound it well with a meat mallet 15;

sprinkle it with the garlic and aromatic mixture you prepared 16, season with salt and pepper, then spread the meat and vegetable filling evenly 17. With your hands, roll up the meat 18

and How to tie a roast to prevent the filling from spilling out during cooking 19. In a pan, pour 2 tbsps of oil and the remaining garlic clove, place the lamb shoulder 20 and brown it well on both sides along with a sprig of rosemary, then deglaze with the red wine 21.

Pour in the broth you prepared 22 and the roughly chopped vegetables (23-24).

Cover with a lid 25 and let cook over moderately low heat for about 1 hour, adding broth when necessary. Once cooked 26, place the cooking liquid and vegetables in a tall container 27

and blend everything to obtain a delicious accompanying sauce 28 which you will filter and heat for a few minutes in a small saucepan (29-30).

At this point, remove the tying twine 31 and cut the lamb shoulder into slices 32; place the slices on a serving dish, drizzling them with the accompanying sauce, and serve your Tuscan-style stuffed lamb shoulder hot 33.