Stuffed Lamb Leg - Even Easier than your Mom!

Boneless lamb legs are ideal for stuffing and rolling and there are very few flavors that don't go well with lamb. This recipe is so simple, even the dumbest person you can think of can probably pull it off. If that person is you, then prepare to be not too terribly challenged!

Stuffed Lamb Leg Recipe

What you will need:
Boneless lamb leg.................................................1 pc. (2 - 3Kg)
Green Olives............................................................about 1/2 can (75gm)
Feta Cheese............................................................about 1/2 tub (250gm)
Almighty Spice Mix..............................................2 Tbsp
Olive Oil......................................................................1 Tbsp.
Some cotton string to tie it up.
An oven or a grill or a smoker or something to cook it in.
A hunger equivalent to 7 burly grown men.

Step 1. Assemble your ingredients and double check to make sure you have everything.

Step 2. Chop up the olives into little pieces.

Step 3. Cut up the Feta cheese into little pieces, these pieces don't have to be that little because the cheese will get broken up later.

Step 4. Add the Almighty Spice and the Olive Oil to the cheese and olives and mix it up good. Then mix it up some more.

Step 6. Start hacking up the lamb leg. The goal is to spread it out fairly flat and into a shape resembling a rectangle. The thicker part of the leg will have a hole in the middle (this is where the bone used to be). Open that part up by cutting through the side opposite to the fat side. The cut most of the way through the thinner part to flatten it out. At this point, if you really feel like working out some aggression, you can even pound it a few times with a meat mallet.

Step 7. Spread the cheese and olive mixture over the meat. Don't worry about getting it right up to the edge, when you roll the leg later it will get squished around plenty.

Step 8. Roll the leg back up and start tying it off. Any type of cotton string will do, butcher's twine is the best. To make a butchers knot, wrap one string around the other just like the first step of tying your shoe (should you be unfortunate enough to not have velcro on your shoes) but then wrap it two more times and pull it tight. Finally, tie another "granny knot" on top and you've done it.

Step 9. Tie up the rest of the leg in even intervals, then tie a couple more lengthwise to hold it all together. If you are really not so good with knots, or are linonophobic you can cheat by skewering the meat in several places with kebab skewers. A little OCD is sometimes a good thing, so snipping the loose ends of the string will make things look more professional.

Step 10. Coat the outside of the roast with a bit more Olive Oil and Almighty Spice.

Step 11. Ready for the oven! A pre-heated oven is faster, but starting with a cold oven will cook it all more evenly. Set the temperature for about 210 degrees C. Ovens have a huge variation in cooking times, gas convection ovens are the fastest, electric ovens are the slowest. It will take anywhere from 1 hour and 15 minutes to over 2 hours. Using a good meat thermometer, you should cook until the internal temperature is about 55 degrees C. Then remove from the oven, tent with foil, and allow it to rest for at least 10 minutes.

Cut off the string and carve crosswise. Serve with some side dishes, maybe a sauce, red wine would be good too.

Step 12. Take pictures of your masterful creation, post them online, send them to us, tell everyone you know how great the lamb leg was. As with many of our other recipes, in theory this may work with meat from other purveyors, however we are required by law to warn you that attempting to make this recipe with ingredients sourced from anywhere other than The Meat Guy may result in your weenie falling off.