Whole Leg of Welsh Lamb stuffed with Cherries and Ginger

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Tuesday 9th June 2015


  • 1 boned leg of Welsh Lamb
  • 15ml (1tbsp) oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 100g (4oz) ginger cake, crumbled
  • 75g (3oz) dried cherries
  • olive oil
  • seasoning
  • buttered cherries, apples and cabbage:
  • 15ml (1tbsp) oil
  • 10g (½oz) butter
  • 1 onion, thinly sliced
  • 200g (7oz) savoy cabbage, shredded
  • 1 apple, cored and sliced
  • seasoning
  • 75g (3oz) fresh cherries, pitted


  1. Preheat oven to Gas Mark 4-5, 180ºC, 350ºF.
  2. Heat oil and lightly soften the onion and garlic. Place in a bowl and allow to cool slightly. Add the ginger cake crumbs and cherries, mix well together – squeeze together with your hands and make into large sausage shape.
  3. Place lamb on a board and ‘open up’ to create a space for the stuffing. Place stuffing onto joint and then wrap the meat around it. Secure with string in several places.
  4. Weigh the joint and calculate the cooking time: Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes

Recipe Information

Serves 6
Calories 588 kcals
Cooking Time

Nutrition Information

  • Calories 588 kcal
  • Energy 2445kJ
  • Fat 38g
  • Saturates 13.5g
  • Salt 1.5g
  • Iron 3.7g
  • 5-a-day 1.5

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