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Roast stuffed leg of lamb Recipe

Ingredients

How to make it

  • You can bone and butterfly the lamb yourself but any competent butcher will do a better job!
  • Lay the lamb on tinfoil
  • mix all ingredients except lamb and milk in a bowl
  • add milk a bit at a time till the stuffing mix just sticks together
  • using a knife, spoon or whatever comes to hand (I use my hand) spread the mix across the inside of the lamb joint, leaving a 1" gap at either end.
  • roll lamb (like a swiss roll) and either use foil or string to secure (I wrap in foil to retain juices and keep joint moist, but string helps you carve after)
  • bake till done according to taste. I like my lamb medium, so for 1.5kg around 100 minutes in a 170celsius oven is fine
  • slice and serve with fresh steamed vegetables and roasted spuds/kumara/butternut. It's moist enough to do without a gravy, but you could always make one if you so desire.
  • This easily serves 8 greedy people!

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The Cook

jeef_boner Auckland, NZ

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