Mad Butcher's Butcher Est. 1971

+09 521 0903

Boneless Leg of Lamb with Rosemary, Orange and Cranberry Stuffing


- 1 x 2.5 kg Quality Mark boneless lamb leg
- 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
Serves : 8-10
Cooking time: 1hr 40mins


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. Place the lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape. Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place. Trim off any hard or fat grisly bits. Or, if using a carvery or full leg, ask your butcher to remove the bone for you.

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.

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.

Recipe (including steps 1-4) from


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