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James Martin’s stuffed leg of Welsh lamb with onion and leek sauce

By: James Martin

Published: 15 Apr 20
Updated: 9 Oct 24

James Martin’s stuffed leg of Welsh lamb with onion and leek sauce

James Martin’s traditional stuffed leg of Welsh lamb would make a showstopping Sunday roast or stunning centrepiece for a big Easter lunch.

James says: “Welsh lamb is without question the best you can get. Generation upon generation of farmers dotted around the Welsh hillsides have continued to work tirelessly to get this unbeatable meat to our table. For this dish, I’ve made a stuffing with parsley, mint and black pudding and rolled it into a boned leg of lamb.”

Alternatively, try this quick recipe for spring lamb stuffed with mint pesto.

Medium
April 2020

Test kitchen approved

Serves 6 with leftovers
Hands-on time 25 min, oven time 1½ hours

James Martin’s traditional stuffed leg of Welsh lamb would make a showstopping Sunday roast or stunning centrepiece for a big Easter lunch.

Alternatively, try this quick recipe for spring lamb stuffed with mint pesto.

Nutrition: per serving

Calories: 675kcals
Fat: 38.3g (16.7g saturated)
Protein: 36.7g
Carbohydrates: 25.3g (5.9g sugars)
Fibre: 3.5g
Salt: 1.2g

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Ingredients

2kg Welsh lamb leg, boned

For the stuffing

Small bunch fresh flatleaf parsley, chopped
½ small bunch fresh mint, chopped
4 garlic cloves, finely chopped
150g breadcrumbs
1 tbsp dijon mustard
50g hazelnuts, roughly chopped
1 medium free-range egg
150g black pudding, chopped

For the sauce

25g salted butter
1 large onion, chopped
2 leeks, chopped
1 heaped tbsp plain flour
25ml dry white wine
400ml whole milk
100ml double cream
2-3 flatleaf parsley sprigs, chopped

You’ll also need…

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Method

Heat the oven to 240°C/220°C fan/gas 9. Put the lamb skin-side down on a board, then open it out and season.
For the stuffing, whizz the parsley and mint in a food processor to chop finely. Add the garlic, breadcrumbs, mustard, hazelnuts and egg. Season and whizz again to combine (or chop everything finely for a coarse stuffing).
Spread the stuffing all over the inside of the boned lamb, then scatter over the black pudding and season again. Roll up the lamb to enclose the stuffing, then tie securely with string along the length of the stuffed joint. Put on a rack in a large roasting tin and roast for 30 minutes, then reduce the temperature to 200°C/180°C fan/gas 6 and roast for a further 1 hour. Set aside to rest for 30 minutes.

Meanwhile, to make the sauce, heat the butter in a saucepan over a medium heat. Once it’s melted and foaming, add the onion and cook for 5 minutes, stirring regularly. Stir in the leeks and cook for 2 minutes more. Stir in the flour and cook for 30-60 seconds. Season, whisk in the wine, milk and cream, season again, then stir in the parsley.
Lift onto a board, then untie the lamb. Slice and serve with the sauce, any resting juices, roast potatoes and seasonal greens.