Chestnut Stuffed Lamb shoulder

Whole Lamb shoulder

I  created this recipe for a recent dinner party i held.

My attitude towards cooking, puts the emphasis on ingredients,rather than the manipulation of them. i.e simple ,rustic creations using highest quality seasonal ingredients.No foams , No dry ices ,No vegetables shaped like flowers or ovals  ( Tourne’e) , losing half the yield and discarding of the sweetest parts in the process.

This recipe is no different, few, but carefully selected ingredients.So, here is the time to mention that the cut of meat i used was a 3 week dry aged full lamb shoulder,that my butcher, Mikey,  in Williamsburg, set aside for me.


445 Graham ave Brooklyn , N.Y 11211 TEL: 718 389 9777 ).

I cannot stress enough the importance of having a good butcher,for many reasons. Mikey lets me go in the walk in and pick out what i want. Also,no matter what culinary education one received , there is always room for practice.So..i also get to debone the thing supervised by an expert!

The recipe:


1 full lamb shoulder (leg and neck included) boneless

chestnuts    1#

shallots       5each

onions        3 each

leek tops          3each

Thyme       1/4 bunch

butter        3 oz

chicken stock  2 cups

salt and pepper to taste


trimming excess fat of f of the lamb shoulder

1. Rub the meat with salt and pepper and rest in the fridge.

2. Roast and peel the chestnuts.

3. Blanch the leeks . Drain excess water well and cut to thin strips. Set aside.

4. Chop the shallots and saute in the butter.Add the chestnuts and thyme.Add 1/4 cup chicken stock and simmer until liquid is evaporated.

5. Set the oven to broil

6. Lay the lamb skin side down and fold leg and neck in . Spread the leeks evenly.Place the shallots and chestnut mix in the center .

stuffing with leeks and chestnuts

7. Roll and truss well.

8. Quarter the onions and place around the lamb in the pan.

9. Broil until the meat is brown around.turn and baste frequently. ( about 15 minutes).

10. Set the oven to 300F , add the remaining stock( hot), cover and braise for 3 hours.

11. Remove from the oven.

12. Before serving.Set the oven to broil ,and crisp up the meat ,turning and basting frequently.

13. Allow to rest before carving.

14. Enjoy!

untying and resting the lamb


4 Comment(s)

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