- Preheat oven to Gas Mark 4-5, 180ºC, 350ºF.
- 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.
- 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.
- 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