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Fruity leg of lamb

Recipe from: December 2011

Ingredients 5
Time 00:30
  • 1x
    2kg leg of lamb - de-boned
  • 5
    preserved figs - drained
  • 1
    crumbed feta
  • Sea salt and black pepper
  • Butchers netting or butchers twine


Pre-heat oven to 180°C.

When you receive your lamb from the butcher, take a damp cloth or kitchen toweling and just wipe the meat to remove all bloodiness.

There will be a long cut on the one side of the lamb where the butcher removed the bone, open the meat at the cut and season with salt and pepper.

Now place the crumbed feta on the meat and place the figs on the feta in a line.

Roll and close the meat and fasten with the butchers twine of use the butcher's netting to hold the meat together and the stuffing in.

Place in a casserole and without  covering the meat, roast in a pre-heated oven for about 2 hours or until the juice runs clear when a test pen is inserted.

Rest the meat for at least 10-12 minutes.

Carve and serve with roast potatoes, young green beans or whatever trimmings you like.

Reprinted with permission of My Easy Cooking.

To visit My Easy Cooking’s blog, click here.


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