Ingredients Jump to Instructions ↓

  1. 1.8kg (4 lb) lean boneless lamb shoulder salt and freshly milled black pepper 30ml (2 tbsp) dried mixed herbs 15ml (1 tbsp) olive oil For the Stuffing: 2 large garlic cloves, peeled and finely chopped 90ml (6 tbsp) freshly chopped mint 2 (100g) bags watercress, roughly chopped 200g (7 oz) firm goat's cheese, diced

Instructions Jump to Ingredients ↑

  1. To prepare the stuffing: In a large bowl mix all the ingredients together.

  2. Preheat the oven to 180-190 C / Gas mark 4-5.

  3. Place the joint on a chopping board, remove any butcher's string or elasticated meat bands (reserve for later), unroll skin side down and season on both sides with salt, pepper and dried mixed herbs. Spread the stuffing mixture evenly over the joint, but do not overfill. Roll up and secure with new butcher's string or the reserved elasticated meat bands.

  4. Weigh the joint and place on a metal rack in a large non-stick roasting tin, and drizzle with the oil. Roast for the preferred, calculated cooking time (see footnote below). Cover with foil if browning too quickly. Remove from the oven, cover and set aside to rest for 15-20 minutes.

  5. Serve with the spinach, carrot and cucumber salad .


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