Stuffing and Roasting

Here a tunnel-boned, leg of lamb is stuffed and tied, then roasted with a meat thermometer. The same roasting technique can be applied to a leg on the bone, but take care not to let the thermometer touch the bone.

1. Spoon stuffing into the pocket left by the removal of the bone, then push it in with your fingers.

   

2. Tie the joint with string to neaten its shape. Place the joint on a rack in a roasting tin.

   

3. Insert the thermometer in the leg, rub the leg with olive oil and seasonings, then roast (see chart).