By Ina Paarman
Ask your butcher to bone the shoulder for you. Remember to ask him for the bones,
they will help you make a delicious gravy. Stuff the shoulder and roast slowly. It is
so delicious you will be glad you did not pay through the nose for a leg!
SERVES: 6
You will need
Stuffing
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
¾ cup (180 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Beef Stock
3 T (45 ml) olive oil
2 T (30 ml) capers
3 – 4 anchovy fillets, mashed
Lamb
1 boned shoulder of lamb, ± 2.5 kg
(ask the butcher for the bones)
Ina Paarman’s Rosemary & Olive Sea-
soning
1 T (15 ml) powdered gelatine
Ina Paarman’s Sun-dried Tomato
Pesto
1 x 240 g Ina Paarman’s Sun-dried
Tomato Quarters
3 large spinach leaves, blanched in
boiling water
1 onion, cut into wedges
2 cups (500 ml) boiling water
1 x 200 ml Ina Paarman’s Ready to
Serve Roast Onion Gravy