Herb Stuffed Saratoga Lamb Roast or Roulade Recipe

5 from 1 vote

Rich, tender roulades of lamb or goat with a light stuffing of black walnuts and breadcrumbs.

Prep Time15

Cook Time1 30

Chilling Time6

Total Time7 45

Course: Main Course

Cuisine: American

Keyword: goat saratoga, lamb saratoga, Saratoga roll

Servings: People

Calories: 515kcal

Cost: 20

Using a sharp paring knife, de-bone the Saratoga (1/2 a neck can be substituted), then pound with a tenderizing mallet to even out the shape and flatten it a bit—don’t beat it too hard, you just want to help it form an even rectangle that will show off the stuffing in the finished product. Another way to do this is to make a cut in the fat part of the roast to help it open up like a book (see image gallery above).

Season well with salt and pepper, then mix the ingredients for the stuffing, apply and press down firmly, then tie up into a jelly roll.

Brown the roast in oil on all sides, then transfer to a covered baking dish with 2 cups of water and bake for 1.5 hours at 300, or until tender.

To serve, cut the lamb into thick, even slices with a sharp knife, oil and roast until hot in an oven, or brown the slices on one side until hot throughout and serve.

Lamb breast can be substituted for the saratoga if it's hard to find.