Christmas 'Bird within a Bird within a Bird'

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Suitable cuts:
Boneless lamb shoulder joint
Boneless pork shoulder joint
Temperature:
Gas mark 4, 180ºC, 350ºF
Serves:
10 people
Cooking Time:
210 minutes
Cooking Time Detail:
Approx 25 minutes per 450g (1lb/½kg) plus 25 minutes

Finished weight of around 3kg (7lb) = about 3 hours cooking
Ingredients:
  • 6 Premium beef sausages
  • 1kg (2lb) Boneless lamb shoulder joint
  • 1.8kg (4lb) Boneless pork shoulder joint
  • 100g (4oz) Canned chestnuts, roughly chopped
  • 50g (2oz) Dried cranberries, roughly chopped
  • 3 Sprigs fresh rosemary
  • 50g (2oz) Dried apricots, cut in half
  • 3 Sprigs fresh sage
  • String
  • Oil and salt
Method:
Pre-heat the oven.


Slit the skins on the sausages and remove the meat. Place the sausage meat in a bowl with the chestnuts and mix thoroughly together. Shape the sausage meat into a large sausage shape. Place the cranberries on a plate and roll the 'sausage' in the cranberries to cover thoroughly.


Cut the strings on the lamb shoulder joint and lay the joint out flat on a board, skin side down. Place rosemary sprigs on to the meat followed by the 'cranberry sausage'. Fold the lamb shoulder around this.


Cut the strings on the pork shoulder joint and lay the joint out flat on another board - fat side up. Carefully, with a sharp knife, deeply score the rind. Turn the meat over (fat side now on the board) sprinkle with apricots and add fresh sage leaves. Place the lamb, containing the sausage meat, on top.


Fold the pork joint around all the meat and secure with string (4-5 strings along the longest side and a couple of strings around the ends to secure).


Weigh the joint and work out the cooking time as above. Protect the ends of the joint after about 1 hour cooking or if it starts to catch.


Serving Suggestions:
Allow to stand for 10 minutes before carving.

Serve with green seasonal vegetables and roast potatoes.