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

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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

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