Red Wine Braised Roulade of Lamb

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6 – 6 oz. portions of boneless Alberta lamb shoulder

½ diced onion

2 diced shallots

1 teaspoon diced garlic

1 cup red wine

1 cup chicken stock

6 pieces diced side bacon

Salt and black pepper

1 cup fresh white bread crumbs

1 tablespoon olive oil


  1. Sauté bacon until browned. Add onion, shallots and garlic – cook until transparent. Add bread crumbs and season well with salt and black pepper.
  2. Place lamb shoulder between plastic wrap and flatten with meat mallet.
  3. Divide filling among 6 lamb portions and secure roll with a toothpick.
  4. Brown each roulade in frying pan. Deglaze frying pan with red wine and add chicken stock.
  5. Cover and braise (cook gently) for 90 minutes or until tender.

Shoulder Oven/Slow-Cooker Roast/Braised

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522