- 1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 100g carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 100g leek, chopped
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 100g celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- ½ bulb of garlic, broken into cloves and lightly crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- ½ pack rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 500ml lamb or chicken stock
For the stuffing
- 200g ready-to-eat dried apricots, finely chopped
- ½ pack mint, leaves picked and finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Lay the lamb, skin-side down, on a board – if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they’re regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don’t make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer – this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don’t overcook it.
Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Keep it neatFor a very neat finish, ask your butcher to tunnel bone the lamb.