2. Recipes & Cooking Tips, Alana Lowes recipes, Lamb & Goat Recipes
JUMBO LAMB SHOULDER SAUSAGE ROLL
JUMBO LAMB SHOULDER SAUSAGE ROLL
ALANA LOWES
This JUMBO lamb shoulder sausage roll uses the most delicious slow cooked, herbed lamb shoulder and will certainly wow your family or guests with its size and flavour.
This recipe makes 2 jumbo sausage rolls & we recommend starting the recipe the day before to cook the lamb shoulder ahead of time.
INGREDIENTS:
Meat at Billy’s bone in lamb shoulder with Tree Bark rub
850g Meat at Billy’s lamb, mint & rosemary sausages
2 carrots, roughly chopped
2 golden shallot onions, roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, roughly chopped
2 large sheets of puff pastry, defrosted Carême Pastry brand
1 egg, whisked
Sesame seeds and nigella seeds for topping
To serve:
Tomato relish or sauce
Equipment: 1 large oven roasting bag
-
LAMB SHOULDER - BONE IN - TREE BARK RUB - FREE RANGE (2.9KG)
$63.80 -
LAMB, MINT & ROSEMARY SAUSAGES - PACK OF 4 (520G)
$11.44 -
REAL SMOKED TOMATO KETCHUP - PINE RIVER PANTRY (290G)
$12.95
METHOD
Preheat the oven to 150°C fan forced
To prepare the lamb, rub the dried herb mixture all over the shoulder. Using an oven roasting bag, place the chopped carrot, onion, celery and garlic into the bag and lay the herbed lamb shoulder on top. Secure the bag with a knot or a tie. Prick 5-6 holes in the top of the bag to allow steam to escape.
Place the lamb shoulder into a roasting tray and into the hot oven. Roast for 5hrs or until the meat falls from the bone.
Remove the lamb from the oven and from the bag, reserving the vegetables. Shred the lamb meat, removing the bones, into a bowl and stir through the vegetables. Set aside in the fridge to cool.
Remove the sausage meat from the sausage skins and using your hands, thoroughly stir the sausage meat through the shredded lamb shoulder meat.
Preheat the oven to 200°C fan forced.
Split the meat mixture into two even parts, approx. 1kg each. Taking one of the pastry sheets and one portion of the meat, roll the meat into a long log the length of the long side of the pastry sheet. Place the rolled meat onto the pastry sheet and roll over to encase the meat. Repeat with the remaining pastry sheet and meat portion.
Lightly slash the top of the pastry with a knife and using a pastry brush, brush with the whisked egg. Sprinkle with a topping such as sesame seeds and nigella seeds. Optional to place into the fridge overnight at this step.
Place the giant sausages onto a baking tray lined with baking paper and place into the hot oven. Bake for 45-55 mins or until the pastry is golden and flaky depending how fast your oven cooks.
Remove from the oven and slice and serve the giant lamb sausage roll with your favourite tomato relish.
Recipe and images courtesy of Alana Lowes.
