Stuffed Lamb Shoulder with Wild and Black Garlic

Stuffed Lamb Shoulder with Wild & Black Garlic Lamb and Easter have long gone hand in hand. A time for gathering, for a slower roast, and a delicious bit of lamb and drinks with friends and family. The shoulder is a hard-working cut, full of flavour and well suited to slow cooking. As it cooks, the fat renders and the meat softens, taking on the depth of the garlic running through it. The wild garlic brings freshness. The black garlic adds a gentle sweetness and richness. Look at our recipe and how to cook here