Shoulder of lamb is a juicy and flavoursome cut- stuff with robust green chard plus raisins, pine nuts and olives for Mediterranean flavour
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Boned lamb shoulder
You need a boned shoulder of lamb for this recipe. You can buy boned shoulder unrolled, then stuff, roll and tie it yourself. Alternatively, buy it tied and push the chard in between the gaps, as it doesn’t need to be too neat for this recipe, and any stuffing that falls out still becomes part of the dish.