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Christmas 'Bird within a Bird within a Bird'
3 / 5
Boneless lamb shoulder joint
Boneless pork shoulder joint
Gas mark 4, 180ºC, 350ºF
Cooking Time Detail:
Approx 25 minutes per 450g (1lb/½kg) plus 25 minutes
Finished weight of around 3kg (7lb) = about 3 hours cooking
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
Oil and salt
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.
Allow to stand for 10 minutes before carving.
Serve with green seasonal vegetables and roast potatoes.
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