PRESELI BLUESTONE MEATS LTD
Supplier of High Quality British & Welsh Meats Acquire Quality Cuts of Meat with Confidence
Boneless Leg of Welsh Lamb
(Stuffed with Caerphilly Cheese, Garlic, and Herb)
- Serves: 4
- Cooking Time: About 80 Minutes
- Suggested Cut: Boneless Leg, Carvery Leg
Method:
- Preheat oven to Gas 4, 180°C, 350°F.
- Heat oil in a pan before adding onion and garlic and cook for 2 to 3 minutes until softened, but not browned.
- Add chopped herbs and stir.
- Place boneless leg of lamb on a board and open out to flatten.
- Spoon the onion mixture and crumbled cheese into the centre of the cavity. Spread out but not quite to the edges.
- Roll joint up and tie with heatproof string.
- Weigh the joint and work out the cooking time:
Medium – 25 Minutes per 450g/ ½ kg (1lb) plus 25 Minutes
Well done – 30 Minutes per 450g/ ½ (1lb) plus 30 Minutes - Place in a roasting pan, as well as place any leftover stuffing on the bottom of the pan under the joint, season, and drizzle with oil. Roast, basting occasionally.
- Add new potatoes, beetroot wedges, and rosemary sprigs, and toss in the juices 40 to 50 minutes before the end of cooking time.
- Serve the joint thickly sliced with roasted potatoes and beetroot.
Ingredients:
1kg (2.2lb) Boneless Leg Welsh Lamb
15ml (1tbs) Olive Oil
1 Onion, Roughly Chopped
2 Cloves Garlic, Crushed
1 Spring Fresh Rosemary, Sage, and Tarragon, Chopped
100g (4oz) Caerphilly or Similar Cheese, Crumbled
900g New Potatoes
4 Fresh Beetroots, Scrubbed and Cut in Half
2 Sprigs of Fresh Rosemary
Ingredients:
1kg (2.2lb) Boneless Leg Welsh Lamb
15ml (1tbs) Olive Oil
1 Onion, Roughly Chopped
2 Cloves Garlic, Crushed
1 Spring Fresh Rosemary, Sage, and Tarragon, Chopped
100g (4oz) Caerphilly or Similar Cheese, Crumbled
900g New Potatoes
4 Fresh Beetroots, Scrubbed and Cut in Half
2 Sprigs of Fresh Rosemary
Method:
- Preheat oven to Gas 4, 180°C, 350°F.
- Heat oil in a pan before adding onion and garlic and cook for 2 to 3 minutes until softened, but not browned.
- Add chopped herbs and stir.
- Place boneless leg of lamb on a board and open out to flatten.
- Spoon the onion mixture and crumbled cheese into the centre of the cavity. Spread out but not quite to the edges.
- Roll joint up and tie with heatproof string.
- Weigh the joint and work out the cooking time:
Medium – 25 Minutes per 450g/ ½ kg (1lb) plus 25 Minutes
Well done – 30 Minutes per 450g/ ½ (1lb) plus 30 Minutes - Place in a roasting pan, as well as place any leftover stuffing on the bottom of the pan under the joint, season, and drizzle with oil. Roast, basting occasionally.
- Add new potatoes, beetroot wedges, and rosemary sprigs, and toss in the juices 40 to 50 minutes before the end of cooking time.
- Serve the joint thickly sliced with roasted potatoes and beetroot.