Shoulder of Lamb stuffed with Wild Garlic & Juniper Berries

"I was sent some Holker Saltmarsh Lamb and I must say it was most delicious. It cooked and handled perfectly. Saltmarsh Lamb has a short season and quite honestly I would do nothing to it but plain roast it. However here is a recipe that suits it well I feel."

Ingredients

1 shoulder of lamb boned and prepared for rolling
Liver and kidneys of lamb
8oz fresh bread rolls cut in cubes
4oz round grained rice cooked for about 12 minutes or until tender and drained
Freshly ground pepper
2 tablespoons chopped parsley
6 juniper berries lightly crushed
3oz lard or rendered lamb fat
Wild Garlic Leaves

Method

• Melt the fat, brown the liver and kidneys, cut into strips and add the garlic leaves roughly chopped, add the bread cubes and fry until light brown.
• Mix all of this with the rice; add the pepper and juniper berries.
• Roll the meat around the stuffing and sew or tie securely.
• Put in a heated oven at gas 4/180°C/350°F and cook for 17 minutes per pound. Alternatively turn off the oven after 1 1/2 hours and allow to cool down in the oven.