Rolled Lamb Shoulder with Date and Pumpkin Stuffing

0 from 0 votes


Prep time


Cooking time


Cook Style


Skill Level



  • 1.7 kg 1.7 Lamb shoulder, boned

  • Stuffing
  • 8 8 Medjool dates, pitted and halved

  • 1 cup 1 Couscous, cooked

  • 200 g 200 Roasted pumpkin pieces

  • 75 g 75 Feta crumbled

  • 1 tbsp 1 Dried mint

  • 2 tbsp 2 Preserved lemon, finely diced

  • ¼ cup ¼ Dry roasted almonds, whole


  • To Prepare (Stuffing) 
    Combine all ingredients in a bowl and gently toss to combine without breaking up the pumpkin.
  • Lamb Roll
    Spread out the lamb shoulder on the bench and place the stuffing into the center of the shoulder and tie up the shoulder with kitchen string just as if it were a parcel, to keep stuffing in place. Pre-heat oven to 180°C. Place the lamb roll on a lined baking tray and drizzle with olive oil then season with salt and pepper. Cook to your desired level of doneness using the guide below.

    Rare 19 minutes per 500g
    Medium 26 minutes per 500g
    Well Done 31 minutes per 500g

    Once cooked, remove the lamb to the bench, cover loosely with foil and allow to rest for 10-15 minutes before removing the string and carving into rounds.

Cooking Notes

  • Lamb and dates are great mates. The sweetness in the dates matches well with lambs rich flavour profile. 
  • You could also try this stuffing with a bones lamb leg or other meats you are preparing to roast. 
  • Turn this stuffing into a salad by doubling the cous cous content and adding some extra leafy greens. Toss and you have a Date, Herb and Cous Cous Salad.