Follow the steps in our simple step by step guide for preparing and tying a boneless lamb leg (click here) to stuff and roll this delicious and satisfiying variation of roast lamb.
You can prepare the roast the night before for a celebration lunch, or in the morning for dinner that night.
If not cooking immediately, wrap the roast tightly in cling film to help it retain its shape.
Prep time: 25 minutes
Cooking time: Approx. 1 hour + 15 minutes resting
- 1 x 2.5 kg Quality Mark boneless lamb leg
For the stuffing
- 1 cup white breadcrumbs (approx. 3 slices bread made into crumbs)
- 2 Tbsp chopped rosemary
- Zest and juice 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
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 (click here for guide).
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.
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.
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.
Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.
Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.