Spread artichoke mixture over top, leaving a 1/2-inch border. Tightly roll lamb, and tie with kitchen twine at 2-inch intervals to hold. Rub lamb with oil, and season generously with salt and pepper.

Heat the oven to 350 degrees. Lay the lamb flat on a work surface opened up like a book with the meat side up. The meat may be thick in a few parts; slice through the thick parts to allow the meat ...

3. Fill the cavity of the de-boned lamb leg with the greens mixture, packing it in firmly. Tie the leg securely with kitchen string at regular intervals to hold everything in place during roasting. 4.

Coarse salt and freshly ground pepper 1 boned rolled and tied leg of lamb (about 7 pounds) 1 cup dry red wine 1 cup homemade or canned low-sodium chicken stock Instructions 1 Preheat oven to 400°.

Some butchers sell the whole lamb sirloin separated from the leg. It weighs about 2 pounds and can be roasted bone-in or boned, rolled and tied. Like leg of lamb, the sirloin makes a juicy roast ...

It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple). Slow roast shoulder of lamb with sliced potatoes ...

Transfer the lamb to a serving platter, reserving the drippings in the pan. Let the lamb stand for 10 minutes before carving. Skim the fat from the pan drippings.

It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple). Slow roast shoulder of lamb with sliced potatoes ...