Roast Leg of Welsh Lamb with gin & cranberry

Share this page

Tuesday 9th June 2015

Ingredients

  • Welsh Lamb leg joint, allow 175-350g (6-12oz) per person
  • 450g (1lb) lamb or beef sausages, slit skins and remove meat
  • 90ml (6tbsp) gin
  • 45ml (3tbsp) cranberry sauce
  • 4 small red onions
  • 5ml (1tsp) butter
  • 2 sprigs fresh rosemary

Method

  1. Preheat oven to gas mark 4-5, 180°C, 350°F. Weigh joint and calculate cooking time: Medium:- 25 minutes per 450g/½kg (1lb) plus 25 minutes. Well Done:- 30 minutes per 450g/½kg (1lb) plus 30 minutes
  2. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb.
  3. Scrunch the foil around the joint, but leave the top exposed. Baste occasionally during cooking.
  4. Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
  5. Roughly chop the removed onion. In a pan heat butter and lightly fry onion. Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
  6. Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
  7. Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.

Recipe Information

Serves 6
Calories 823 kcals
Cooking Time

Nutrition Information

  • Calories 823 kcal
  • Energy 3430kj
  • Fat 46.6g
  • Saturates 19.7g
  • Salt 2.35g
  • Iron 5.88mg
  • 5-a-day

Print this recipe

Related posts

Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.
Nothing says Christmas indulgence more than succulent and delicious Welsh Lamb...
Former Wales international rugby player Shane Williams joins the team to show why lamb should be enjoyed all week round.