Leg of lamb with port stuffing

Preheat the oven to 160 ºC. Melt the butter in a pan and lightly fry the breadcrumbs. Add the onion and garlic and fry slowly until tender (add more butter if necessary.) Remove from the stove plate and add the remaining ingredients. Add one egg and mix, adding the extra egg to bind the mixture if necessary. Debone and butterfly the leg of lamb, skin side facing down. Spread the filling over the meat, leaving an edge of about 2 cm to allow far the filling to expand during cooking. Roll up the meat and secure it with string at about 2 cm intervals. Place the meat in an oven pan and pour over the stock and scatter with the mint. Oven-roast for about 1 hour and 45 minutes (20 minutes for every 500 g of meat plus 20 minutes extra). Brown under the oven grill and leave to cool slightly before slicing thinly – an electric carving knife works best. Garnish the carved meat with a few sprigs of mint. Add a little boiling water to the pan juices and bring to the boil to form a flavoursome sauce. Serve with meat and vegetables.
Serves 6-8.