Giant Lamb Sausage Roll

using Slow Cooked Herbed Lamb Shoulder

This giant lamb sausage roll uses the most delicious slow cooked, herbed lamb shoulder and will certainly wow your family or guests.

Makes: 2 giant sausage rolls
Prep Time: 15-20 mins
Cook Time: 6 hrs + optional to start this recipe the day before

INGREDIENTS:

Approx 2.2 kg Meat at Billy’s lamb shoulder with Tree Bark rub**
2 carrots, roughly chopped
2 golden shallot onions, roughly chopped
2 sticks celery, roughly chopped
2 garlic cloves, roughly chopped
850 g Meat at Billy’s lamb, mint & rosemary sausages
2 large sheets of puff pastry, defrosted Carême Pastry brand
1 egg, whisked
Sesame seeds and nigella seeds for topping
Tomato relish to serve
Equipment: 1 large oven roasting bag

**To make your own dried herbed rub mix together 3 tbsp dried Italian herbs with 2 tsp salt and 1 tsp cracked black pepper, rub all over your lamb shoulder.

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.

Enjoy!

Recipe and images courtesy of Alana Lowes.