Preheat the oven to 150CGas 2. Tip into a bowl then add the remaining ingredients except for the lamb.

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Cook the onion gently in butter until soft but not coloured then add the rosemary thyme and garlic and cook for a further 3 minutes allow to cool slightly.

Stuffing to serve with lamb. Season the lamb and lay boned. Tie the joint with kitchen string at 3cm. To finish it all off.

Put the lamb in the tin. Rosemary and thyme help elevate the earthiness that lamb tends to have. T his sumptuous leg of lamb is coloured in a pan then roasted in the oven with fragrant rosemary and white wine.

Using a sharp knife make cuts in the lamb about 15cm apart all the way to the bone. The stuffing is a fine mix of dried exotic fruit and garlic. Once hot add the onion and garlic and cook for 3-4 minutes until soft.

Roll up and secure with butchers string or reserved elasticated meat bands. Add the breadcrumbs zest and herbs to make a crumbly stuffing. Ask your butcher to shape the crown roast and tie it with string.

Put 2 tablespoons oil in a large roasting tin and pop in the oven to heat up. Heat a frying pan and add the butter. Fold the meat to encase the stuffing then turn the joint over and wrap with slices of the pancettaparma ham overlapping as you go to fully cover.

To prepare the Christmas pudding stuffing. Grease the base of a large roasting tin. Method STEP 1 Lay the lamb skin-side down on a board if the joint you bought is tied up then snip the strings and unroll.

Wrap foil around the tops of the cutlet bones to prevent them from burning. 1 Recipe by TOOLBELT DIVA. STEP 2 Heat oven to 170C150C fangas 3.

Crown Lamb Roast with Sage Stuffing. Any excess stuffing can be moistened with a little apple juice rolled in greased foil and baked with the lamb. They also lend a savory note to the stuffing without being meaty like the bacon and mushrooms.

Season the lamb evenly. For the mint-stuffed lamb shoulder preheat the oven to 170C340FGas 3½. Use a teaspoon to put the stuffing in the cuts.

Serve with jewelled couscous and flatbreads or with. Mix the stuffing ingredients together in a bowl and season well with salt and pepper. In a small bowl mix all the ingredients together and spread evenly over the lamb.

A festive alternative this boneless rolled lamb shoulder is stuffed with a pistachio and orange stuffing and slow roasted until tender.

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