Shoulder of Lamb Stuffed with Nettles and Hazelnuts

Serves 8

Prep Time 20 minutes

Cook Time 1 hour 45 minutes


1 lamb shoulder, deboned (ask your butcher to do this)
150g nettles, thoroughly washed and stalks removed
70g hazelnuts, toasted and roughly chopped
8 anchovy fillets, finely chopped
1 bulb garlic, cloves peeled and crushed
Zest of 2 lemons

You will also need some string, for tieing the lamb.



Think of nettles as a leafy vegetable, like spinach; they have a lovely iron rich flavour and are apparently very nutritious. Make sure to wear thick gloves when picking and only take the tips. Wash them well once you get home and blanch them in boiling water to remove the sting.

This makes a lovely alternative to the usual Easter roast but of course if you don’t fancy nettles, spinach will work just as well.

Lamb with Nettles Cooked.jpg

1. Bring a pan of water to the boil and add the nettles. Bring back to the boil and simmer for a few minutes, then drain. They’re now safe to eat. 

2. Lay the lamb flat on a work surface, skin side down. Make several slashes in the meat, to allow the stuffing to sit evenly across the surface of the lamb and penetrate the meat. 

3. Combine the chopped nettles, hazelnuts, garlic, anchovies and lemon zest and mix well. 

Lamb Nettle Stuffing.jpg

4. Cover the lamb with the stuffing mix and season with salt and pepper. ​​​​​​

Stuffing the Lamb.jpg

5. Roll up the lamb and secure it tightly by wrapping three pieces of string around it horizontally and knotting. You may also need to secure it from either end in the same way. The idea is to cook the lamb evenly and keep the stuffing inside, so don’t worry too much about your knotting skills! 

Tieing the lamb.jpg

6. Light the Jupiter Outback BBQ gas burners and set them to medium. Close the lid and leave to heat up to 180C. 

Cooking the Lamb.jpg

7. Once the BBQ has reached temperature, open the lid and turn off two of the burners, leaving 2 on medium heat. Place the lamb on the unlit side of the BBQ and close the lid. Cook for 1 hour and 45 minutes, turning once (or until the lamb is cooked and an instant read thermometer registers 54-56C). 

8. Allow the lamb to rest for 10 minutes before carving. 

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques.