Stuffed lamb shoulder with carrots and parsnips
Preparation steps
Season the lamb on the inside with salt and pepper. Top with the plums in a row and close the meat over the plums so they are on the inside. Tie the meat together with kitchen twine and season with salt and pepper on all sides.
Preheat the oven to 200°C (approximately 400°F). Peel the carrots and parsnips and chop. Heat the canola oil in a pan and fry the lamb until it is well browned on all sides. Put the meat in a roasting pan or a large baking dish. Mix the vegetables with the olive oil and season with salt and pepper. Spread out the vegetables around the meat in the roasting pan. Place in the oven and cook for about 35 minutes or until the meat feels tight, but not hard, when you press on it. Before serving, let it all rest under a piece of aluminum foil for 5-10 minutes. Serve and enjoy!