Sunday Roast Reinvented: Lamb Leg Stuffed with Feta & Herbs

If you love a classic lamb roast but want something new, this one’s for you. Juicy lamb leg, boned and rolled with a savoury stuffing of garlic, herbs, and creamy feta — perfect for your next Sunday gathering or a show-stopping midweek roast.

🛒 Ingredients (Serves 4–6):

• 1 boneless lamb leg (~1.5kg), butterflied

• 150g feta, crumbled

• 2 garlic cloves, minced

• 2 tbsp chopped fresh mint

• 2 tbsp chopped parsley

• Zest of 1 lemon

• Olive oil, salt, and pepper

• Butcher’s string (or ask us to tie it!)

🔥 Method:

1. Preheat oven to 180°C (fan).

2. Lay the lamb flat, skin-side down.

3. Mix feta, garlic, mint, parsley, lemon zest, and a drizzle of oil.

4. Spread stuffing over the lamb, roll tightly, and tie with butcher’s string.

5. Season all over and drizzle with oil.

6. Roast for 1 hour 20 mins (for medium), or until preferred doneness.

7. Rest for 15 minutes before carving.

🥗 Serve with:

• Garlic roast potatoes

• Minted peas or grilled courgettes

• Greek yoghurt & lemon dressing

🔪 Butcher’s Tip:

Let us butterfly and prep the lamb for you — we’ll even score it and tie it up if requested, so all you have to do is season and roast.