Stuffed leg of Welsh Lamb

  • Prep time 30 mins
  • Cook time 1 hrs 30 mins
  • Serves 5+


For the lamb leg:

  • 1kg half leg of PGI Welsh Lamb, bone removed or butterflied
  • 1 tbsp rapeseed oil

For the stuffing:

  • 1 tbsp rapeseed oil
  • 2 onions, peeled and chopped
  • 100g sourdough breadcrumbs or similar
  • 80g stoned dates, roughly chopped
  • 50g walnuts, roughly chopped
  • Salt and black pepper

For the butternut squash purée:

  • 500g butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1 low salt lamb stock cube
  • 600ml water

To serve:

  • 200g kale or leafy cabbage, shredded
  • 200g tenderstem broccoli
  • 1 tbsp rapeseed oil


  • Energy: 2078 KJ
  • Calories: 497 kcals
  • Fat: 24 g
  • Of which saturates: 5.2 g
  • Salt: 0.51 g
  • Iron: 1.4 mg
  • Zinc: 2.0 mg
  • Protein: 43 g
  • Fibre: 6.2 g
  • Carbohydrates: 26 g
  • Of which sugars: 14 g


Cooking time:

Medium: 25 mins per 450g plus 25 mins

Well done: 30 mins per 450g plus 30 mins


  1. For the stuffing, heat the oil in a non-stick frying pan over a medium heat and fry the onions until soft and lightly coloured. Remove from the pan and cool for 5 minutes.
  2. In a medium bowl add the breadcrumbs, dates and walnuts, then add the cooled, cooked onions and mix well. Season to taste.
  3. For the lamb, place the lamb on a chopping board, skin-side down. Spoon the stuffing down the centre of the lamb and fold over to encase the stuffing. Tie at 2cm intervals with butcher’s string and re-weigh the joint.
  4. Preheat the oven to 180-190°C / 160-170°C fan / Gas 4-5.
  5. Transfer to a foil-lined roasting tray, drizzle with the oil, rub gently over the lamb and season. Roast in the oven for the preferred, calculated cooking time. Remove from the oven, cover and set aside to rest.
  6. For the butternut squash purée, place the butternut squash, stock cube and water in a pan and bring to the boil. Simmer for 15 minutes until the squash is soft. Strain the squash, but retain the stock. Place the squash in a blender and purée with a small amount of the retained stock to achieve a smooth texture.
  7. While the squash is cooking, place the kale and broccoli in a bowl, drizzle with oil, season and mix gently until coated. Separate onto two baking trays and roast in the oven for 7-8 minutes or until the kale or cabbage is crisp and the broccoli is soft. Remove and set aside.
  8. Slice the lamb, divide the squash purée between warm serving plates and top with the greens and the lamb slices. Finish with a drizzle of the roasting juices and serve.

Tip: Store any cooled leftovers in an airtight container and enjoy the following day but remember to reheat until piping hot throughout.

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