Boneless leg of Welsh lamb

An homage to the Welsh, enjoy this top-notch lamb roast, which serves Caerphilly cheese-stuffed lamb alongside beetroot, new potatoes and rosemary
Boneless leg of Welsh lamb
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes per 450g plus 25 minutes (for medium)
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp olive oil, plus extra for drizzling
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 sprig of rosemary, chopped
  • 1 bunch tarragon, roughly chopped
  • 1 sprig of sage
  • 1 boneless leg of Welsh lamb
  • 100 g caerphilly cheese, or similar cheese, crumbled
  • 900 g new potatoes
  • 4 fresh beetroot
  • 2 sprig of rosemary

Tips and Suggestions

If you prefer your lamb well done, cook for 30 minutes per 450g plus 30 minutes.


1. Preheat oven to 180C/fan 160C/gas 4. Heat oil in a heavy-bottomed pan and add the onion and garlic. Cook for 2-3 minutes until softened, but not browned. Add chopped herbs and stir.

2. Place the leg of lamb on a board and open out to flatten. Spoon the onion mixture and cheese into the centre of the cavity, spreading out not quite to the edges. Roll joint up and tie with heatproof string. Weigh the joint and work out the cooking time. Place in a roasting pan (pile any leftover stuffing on the bottom of the pan under the joint), season with salt and drizzle with oil.

3. Roast, basting occasionally. 40-50 minutes before the end of the cooking time, add the new potatoes, beetroot wedges and rosemary sprigs to the roasting pan and toss in the juices. Serve joint thickly sliced with roasted potatoes and beetroot.

As part of National Butcher's Week, the Meat Trades Journal has set up a butchers listing service where consumers can find their nearest butcher.

Rate This Recipe