Stuffed Shoulder of Welsh Lamb with farro, capers and lemon

Set your oven to Gas mark 4-5, 180-190°C, 350-375°F

Place the meat muscle side up on a board, season liberally with the sea salt and pepper. Drizzle with olive oil and sprinkle with the oregano.

Mix all the ingredients for the stuffing together and spread over the meat.

Roll up and secure with new butcher’s string. Weigh the joint and place on a metal rack in a large non-stick roasting tin, and drizzle with the olive oil. Cover and roast in a preheated oven for the preferred, calculated cooking time. Remove from the oven, cover and set aside to rest for 15-20 minutes.

Serves 4

Ingredients

  • 1.3kg/3lb lean boneless lamb shoulder
  • Sea salt and freshly milled black pepper
  • 1tbsp extra virgin olive oil
  • 2tbsp freshly chopped oregano

Stuffing:

  • 75g cooked faro
  • 1tbsp capers
  • 30g anchovies in oil, drained and finely chopped
  • 2 fat garlic cloves, peeled and pasted with sea salt
  • Grated zest and juice of 1 medium lemon
  • 1 small bunch flat–leaf parsley, finely chopped