For the stuffing

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 2 cloves of garlic, finely sliced
  • 1 tsp cinnamon
  • 260g spinach
  • 50g pine nuts, toasted
  • 50g dried cranberries

For the lamb

  • 3 tbsp cranberry sauce
  • 100ml ruby port
  • 800g boned shoulder of lamb

For the port gravy

  • 1 tbsp plain flour
  • 50ml ruby port
  • 300ml lamb stock

To serve

  • 1 butternut squash, cubed and roasted


  1. 1

    Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan, then add the onion. Fry for 4-5 minutes, until soft and golden. Add the garlic and cinnamon and continue to cook for 1-2 minutes. Add the spinach and allow it to wilt. Season and stir through the pine nuts and cranberries. Leave to cool. 

  2. 2

    Meanwhile, put the cranberry sauce and port in a small saucepan over a medium heat. Simmer until reduced to a sticky glaze.

  3. 3

    Unroll the lamb and spread the stuffing over the whole surface. Re roll and secure with string in four places. Place the joint in a roasting tin and brush all over with the port glaze. Roast in the oven for 1 hour 10 minutes. Transfer to a board and cover with foil, then leave to rest for 10 minutes.

  4. 4

    Meanwhile, pour the cooking juices into a jug and then return 2 tbsp of the juices to the roasting tin. Place over a gentle heat and add the flour, whisking thoroughly to form a paste. Add the port and stir well, then slowly add the stock, stirring continuously. Simmer until the gravy has thickened. Serve with the lamb and butternut squash. 

Nutritional Details

Each serving provides
  • Energy 3081kj 736kcal 37%
  • Fat 48.2g 69%
  • Saturates 18.0g 90%
  • Sugars 19.5g 22%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1072kj/256kcal

Each serving provides

23.9g carbohydrate 3.0g fibre 39.7g protein

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