It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large ...

Spread the herb butter all over the lamb, leaving a 1-inch border. Refrigerate until the butter is semifirm, 30 minutes. Roll up the lamb with the butter inside and tie securely with kitchen twine ...

This stuffed leg of lamb with greens and feta is a fresh take on a classic roast, perfect for Easter lunch with friends or ...

Season well. Open out the leg of lamb and season the inside and outside really well. Lay the stuffing on top and roll the joint up again. Secure with bits of string. Roast the lamb at 190°C for ...

This is all about slow cooking the lamb – if yours needs a little ... It's difficult to carve, so either buy it boned and rolled, or else roast it slowly to allow the generous layers of fat ...