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Stuffed Leg of Lamb with Roasted Vegetables

Stuffed Leg of Lamb with Roasted Vegetables

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Boned and rolled leg of lamb, stuffed with garlic, fresh thyme, lemon and breadcrumbs. Sounds good? It tastes even better!
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  • 1 bunch fresh thyme , leaves only
  • 1 lemon , zest
  • 2 garlic cloves, finely chopped
  • 2 tbsp breadcrumbs
  • 1 boned leg of lamb , approx 1.25kg
  • 6 tbsp olive oil
  • 500g Chantenay carrots, washed, trimmed and halved
  • 1 butternut squash , peeled, dessed and cut into chunks
  • 2 large beetroot , peeled and cut into slim wedges
  • 2 tbsp rosemary leaves, chopped


Step 1

Preheat the oven to 190c/Gas5.

Step 2

Finely chop the thyme leaves and mix together with the lemon zest, garlic and breadcrumbs, season with salt and freshly ground black pepper.

Step 3

Open out the lamb and press the thyme mixture over the meat. Roll the meat back up to enclose the stuffing, and re-tie to secure. Place in a roasting tin and cook according to the packet instructions.

Step 4

Line a large roasting tin with baking parchment. Place the carrots, squash and beetroot in a bowl. Drizzle over the olive oil and season with salt and freshly ground black pepper. Toss well to mix then tip into the prepared roasting tin.

Step 5

Cook for 1hr 20 minutes until tender, turning halfway through and sprinkling over the rosemary about 20 minutes before the end of the cooking time.

Step 6

Remove the lamb from the oven and place in a warm place to “rest” for 20 minutes then carve and serve with the roasted vegetables.

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