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Stuffed leg of lamb, slow roasted


  • Preheat oven to 120°C fan forced (140°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently saute the onion, pancetta and garlic until fairly tender. Add the spinach with a little fresh oil, if needed, and gently cook until wilted. 
  • Transfer the mixture to a large bowl (straining if necessary) and add the lamb mince, parsley, breadcrumbs, seasonings and the egg. Mix well with a wooden spoon.
  • Place the lamb on a workbench, lightly season and lay a generous amount of the stuffing down the centre. Then roll up, tie with kitchen string and put into a large heavy-bottomed casserole dish. Sprinkle with seasonings and pour about 1 cup stock into the base. Loosely cover with a sheet of greaseproof paper, put on the lid and cook in the oven for about 2-2½ hours until the meat is very tender, checking every now and again, turning over once or twice and adding more stock if needed. When ready, rest for 15-20 mins, before carving.
  • Serve with your favourite vegie dish on the side.


  • olive oil
  • 1 small onion, chopped
  • 4 slices pancetta, diced
  • 2 garlic cloves, crushed
  • 300 gm baby spinach, well washed & stalks removed
  • 100 gm minced lamb
  • ½ cup chopped fresh parsley
  • ½ cup packet breadcrumbs
  • sea salt & freshly ground pepper
  • 1 egg
  • 1 boned leg of lamb
  • 2 cups chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm