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Boneless Leg of Lamb with Rosemary, Orange & Cranberry Stuffing
This delicious rolled lamb leg roast is so easy to prepare. Follow the simple instructions to create a special occasion meal to delight your family and friends. Serve hot with your favourite roast vegetables, or warm with a selection of salads.
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Ingredients
For the stuffing
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Method |
Energy kJ (kcal) | 1291 (308) |
Protein (g) | 34.0 |
Fat (g) | 13.8 |
Saturated (g)
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5.6 |
Carbohydrate (g) | 12.2 |
Sugars (g)
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3.0 |
Sodium (mg) | 223 |
Iron (mg) | 2.6 |
Zinc (mg) | 4.7 |
Vitamin B12 (ug) | 3.3 |
Vitamin D (ug) | 0.07 |
Selenium (ug) | 6.3 |
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 steps 3 and 4 pictured above.
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.