Tuscan Stuffed Lamb Shoulder
Tuscan stuffed lamb shoulder, or Spalla d’Agnello Farcita alla Toscana, is a traditional dish from central Italy, especially prepared for Sunday lunches and festive occasions. The lamb is carefully opened and filled with a fragrant stuffing made with herbs, garlic, breadcrumbs and pancetta, then slowly roasted until tender and golden. The result is a rich and aromatic roast with a crispy exterior and juicy, flavourful meat inside.
Ingredients (4 serves)
For the lamb:
1 whole lamb shoulder (about 1.5–2 kg), boned
2 garlic cloves, minced
3 tbsp extra virgin olive oil
salt and black pepper
For the stuffing:
120 g pancetta, finely chopped
100 g breadcrumbs
40 g grated Pecorino cheese
1 egg
1 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 garlic clove, minced
2 tbsp olive oil
salt and pepper
For roasting:
150 ml dry white wine
2 sprigs rosemary
2 garlic cloves
Instructions
1. Prepare the stuffing – In a bowl combine breadcrumbs, pancetta, Pecorino cheese, egg, parsley, rosemary and garlic.
Add olive oil and mix until you obtain a soft but compact mixture. Season lightly with salt and pepper.
2. Prepare the lamb – Lay the boned lamb shoulder flat on a work surface. Season the inside with salt, pepper and minced garlic.
3. Fill and roll – Spread the stuffing evenly over the lamb. Roll the meat tightly and secure it with kitchen twine.
4. Brown the lamb – Place the lamb in a roasting pan, drizzle with olive oil and add garlic and rosemary.
5. Roast – Cook in a preheated oven at 180°C (350°F) for about 90 minutes.
Halfway through cooking, pour in the white wine and baste occasionally with the cooking juices.
6. Rest and serve – Allow the roast to rest for about 10 minutes, then slice and serve with roasted potatoes or seasonal vegetables.
Tips and Variations
For the best result, ask your butcher to bone the lamb shoulder so it can be easily rolled and stuffed. Make sure the filling is well balanced: breadcrumbs help absorb the juices while pancetta and Pecorino add richness and flavour. During roasting, baste the lamb occasionally with the cooking juices and white wine to keep the meat tender and prevent it from drying out. Allowing the roast to rest for about 10 minutes before slicing will help the juices redistribute, making the lamb even more succulent. This dish pairs beautifully with roasted potatoes, sautéed greens or rustic Tuscan bread.
History of Tuscan stuffed lamb shoulder
Stuffed lamb shoulder is a traditional preparation from rural Tuscany, where lamb has long been associated with festive meals and family gatherings, especially during spring celebrations and Easter. Tuscan cuisine is famous for turning simple ingredients into deeply flavourful dishes, often using herbs, bread and local cheeses. Many classic recipes follow the same rustic philosophy found in dishes like Tuscan Bread Vegetable Soup and Tuscan Garlic Tomato Pasta.
