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Roast Lamb with Christmas Pudding Stuffing

Janice Pattie
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine British
Servings 8
Calories 392 kcal


  • 300 g Christmas Pudding
  • 25 g butter
  • 125 g onion peeled and chopped
  • 125 g celery roughly chopped
  • 25 g pecan nuts roughly chopped
  • 2 tbsp chopped parsley
  • 1 egg yolk
  • salt & pepper
  • 1.4 kg boned shoulder of lamb
  • 2 tbsp oil
  • 350 g shallots or button onions peeled
  • 300 ml lamb stock
  • 1 tbsp redcurrant jelly


To make the stuffing

  • Melt the butter in a frying pan, add the chopped onion and celery and cook until soft.
  • Crumble the Christmas pudding into the pan and mix with the onion and celery, add the chopped nuts and season with salt and pepper.
  • Leave to cool, then add the egg yolk to bind the stuffing together.
  • Stuff the bone cavity of the lamb with the pudding stuffing mixture and tie up with string or secure with cocktail sticks.
  • If there is any stuffing left over it can be cooked separately in an ovenproof dish.
  • Heat the oil in a roasting tin and brown the lamb on all sides. Add the shallots to the tin.
  • Roast at 180C (375F) for about 1 1/2 hours for pink lamb, 1 3/4 hours for well-done meat.
  • Transfer the lamb to a warm platter, cover with foil and leave to rest in a warm place.
  • Put the shallots, lamb stock and any juices from the lamb in a small pan and puree with a hand blender, add the redcurrant jelly and warm through
  • Carve the lamb with the pudding stuffing with roasted vegetables and the shallot &redcurrant jelly gravy.


Calories: 392kcalCarbohydrates: 12gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 102mgSodium: 172mgPotassium: 544mgFiber: 2gSugar: 6gVitamin A: 265IUVitamin C: 7mgCalcium: 46mgIron: 3mg