Roast Scotch Lamb Stuffed with Orange, Cranberry, Rosemary & Chestnut Stuffing

This Scotch Lamb roast recipe just screams Christmas - delicious meat and beautiful, warming sides - a beauty!

Nutrition

Energy 592kcal
Fat 37g
Sat Fat 17g
Fibre 2.5g
Protein 46g
Salt 0.61g

Ingredients

Cooking Method

Method:

1
Remove the lamb from the fridge 1 hour before cooking to allow it to come to room temperature.
2
Melt a generous knob of butter in a frying pan over a medium heat. Add the onion and cook gently for 5–7 minutes, until soft and translucent. Add the garlic, rosemary and thyme and cook for a further 2 minutes. Stir in the cranberries, chopped chestnuts, orange zest and breadcrumbs and cook for a further 1 minute. Season generously with salt and pepper. Allow the mixture to cool slightly, then mix through the egg until everything is well combined.
3
Lay the butterflied lamb flat, cut side up and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a small border around the edges. Roll the lamb tightly into a neat joint, enclosing the stuffing completely. Tie securely with kitchen string at regular intervals. Rub the outside with a little olive oil and season with salt and pepper.
4
Preheat the oven to 180°C (160°C fan). Place the onions, herbs and garlic in the base of a roasting tin to form a trivet for the lamb. Sit the rolled lamb on top and roast for approximately 20 minutes per 500g (1lb 2oz). A joint of this size should take around 1 hour 20 minutes for pink meat.
5
For the most accurate results, use a meat thermometer and aim for the below before resting your meat: For best results, use a meat thermometer, as the size and shape of a stuffed rolled joint can affect cooking times: 55 degrees C for medium-rare; 60-61 degrees C for medium; 65 degrees C for medium-well; 70 degrees C or above for well done.
6
Remove the lamb from the oven and transfer it to a carving board. Cover loosely with foil and allow it to rest for 1 hour. Don't discard the juices from the roasting tin as they will form the base of the gravy.
7
While the lamb is resting, spoon off any excess fat from the roasting tin. Place the tin over a low heat and add 1 tbsp plain flour. Stir for a couple of minutes before adding the wine (if using), followed by the stock. Scrape the browned, caramelised juices from the bottom of the tin and simmer until the gravy has reduced and thickened to your liking, about 15-20 minutes. Season to taste, then strain and continue to reduce until the gravy is glossy and shiny. Whisk in the cold knob of butter at the end.
8
Remove the string from the rested lamb and carve into thick slices, allowing the stuffing to show in the centre of each slice. Serve with the gravy and your favourite roast vegetables.

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