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Boneless Leg of Coastal Spring Lamb with Stuffing

Serves 8 - 10

 

Ingredients:

1 x 2.5 kg Coastal Spring Lamb boneless lamb leg
1 ½ cups white breadcrumbs (approx. 3 slices bread made into crumbs)
2 Tbsp chopped rosemary
Zest of an orange
¼ cup dried cranberries
1 Tbsp cranberry sauce
1 Tbsp parsley, chopped
1 Tbsp each oil and butter
Bunch of rosemary sprigs
10 pieces of jute twine or kitchen string

 

Method:

  1. Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature. Prepare the lamb to step 2 of the step-by-step guide.
  2. Combine the stuffing ingredients. Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie as shown in step 4 of the step-by-step guide.
  3. Preheat the oven to 200°C or 180°C fan bake. Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.
  4. Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn't, cook for another 15 minutes and try again.
  5. Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the 5. string and carving.

Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.

Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms