Stuffed leg of Welsh lamb with onion and leek sauce
- April 2020
- Serves 6 with leftovers
- Hands-on time 25 min, oven time 1½ hours
James Martin’s stuffed leg of Welsh lamb would make a showstopping Sunday roast or centrepiece for a big Easter lunch. He says: ”Welsh lamb is without question the best you can get. Generation upon generation of farmers dotted around the Welsh hillsides have continued to work tirelessly to get this unbeatable meat to our table. For this dish, I’ve made a stuffing with parsley, mint and black pudding and rolled it into a boned leg of lamb.”
- 38.3g (16.7g saturated)
- 25.3g (5.9g sugars)
New season spring lamb from Wales starts in April. James recommends lamb from beaconsfarmshop.co.uk. Hogget would also be a great choice here.
Rate & review
Or, how about...?
Chermoula lamb leg steaks with minted cucumber yogurt
Homemade chermoula, made with saffron, lemon, coriander and garlic, is the perfect accompaniment to barbecued...