GRAAFF-REINET NEWS - Local hairdresser Victor 'Vic' Verwey has delicious roast stuffed shoulder of lamb for six on today's menu.

• Preparation time: 45 minutes
• Soaking time: overnight
• Cooking time: 2 ½ hours
• Preheat oven to 160 °C

Ingredients

• 2 kg shoulder of lamb, boned
• Salt and freshly ground black pepper
• Sunflower oil

For the stuffing

• 125 g dried apricots, soaked overnight
• 125 g fresh breadcrumbs
• 15 ml chopped fresh parsley
• 50 g butter, melted
• 50 g walnuts, roughly chopped
• 1 large egg, lightly beaten

Method
Open out the shoulder. To make the stuffing, drain and chop the apricots, mix with the other ingredients, and stuff the mixture into the cavity of the shoulder. Close it up into the original shape and hold it together with a skewer (or sew it together with string). Season, and rub with a little oil.

Set the lamb in a roasting tin and roast (allow 25 – 30 minutes per 500 g), basting with the oil from time to time.

Transfer to a warm serving dish and leave the lamb to stand in a warming drawer for 10 – 15 minutes before taking out the skewer or cutting away the string. Carve it into thin slices and spoon over re-heated pan juices.

A tip from Vic
Roast meat is traditionally served with roast potatoes, but boiled new potatoes are equally delicious.

'We bring you the latest Graaff-Reinet, Karoo news'