Boneless Leg of Welsh Lamb stuffed with Caerphilly cheese, garlic & herbs

Share this page

Wednesday 10th June 2015


1kg (2.2lb) boneless leg Welsh Lamb

15ml (1tbsp) olive oil

1 onion, roughly chopped

2 cloves garlic, crushed

1 sprig fresh rosemary, sage and tarragon, chopped

100g (4oz) Caerphilly or similar cheese, crumbled

900g new potatoes

4 fresh beetroots, scrubbed & cut in half

2 sprigs fresh rosemary


  1. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
  2. Heat oil in a pan and add onion and garlic and cook for 2-3 minutes until softened, but not browned. Add chopped herbs and stir
  3. Place boneless leg of lamb on a board and open out to flatten.
  4. Spoon into the centre of the cavity the onion mixture and crumbled cheese. Spread out but not quite to the edges. Roll joint up and tie with heatproof string.
  5. Weigh the joint and work out the cooking time: Medium - 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done - 30 minutes per 450g/½kg (1lb) plus 30 minutes
  6. Place in a roasting tin (any leftover stuffing place on the bottom of the pan under the joint), season and drizzle with oil. Roast, basting occasionally.
  7. 40-50 minutes before the end of cooking time add new potatoes, beetroot wedges and rosemary sprigs and toss in the juices.
  8. Serve joint thickly sliced with roasted potatoes and beetroot.

Recipe Information

Serves 4
Calories 476 kcals
Cooking Time

Nutrition Information

Calories 476 kcal

Energy 1998kJ

Fat 20.4g

Saturates 9.4g

Salt 0.6g

Iron 2.94mg

5-a-day 0

Print this recipe

Related posts

For centuries, Welsh livestock farmers have played a pivotal role in creating and maintaining the spectacularly beautiful rural landscapes that we know and love.
Despite media coverage to the contrary, the fact remains that Wales is one of the world’s most sustainable places to produce ethically reared and premium quality red meat.
We’ve teamed up with Welsh rugby union outfit Scarlets as part of our #FuelYourPassion campaign
As this year’s Winter Fair was the landmark 30th year, we decided to pull out all the stops with our activities and there was a packed schedule of our ever-popular cooking demos, butchery masterclasses and competitive cook-offs.