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Garlic and herb stuffed leg of lamb

Garlic and herb stuffed leg of lamb


Impress your guests with this very special Easter roast

  • Feeds 6 Feeds 6
  • Ready in 1 hour 35 minutes

Each serving contains

  • Energy
    2947kj 704kcal
  • Fat
    High 52%
  • Saturates
    High 69%
  • Sugar
    Low 52%
  • Salt
    Med 52%

% of adult’s reference intake | Carbohydrates per serving : 23g

Bring Co-op to your front door

Big Bag Option


  • 1 slice Co-op white bread, crusts removed
  • Co-op British lamb leg (roughly 2.1kg)
  • 1 tbsp Dijon mustard
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1/2 x 25g pack flat leaf parsley, chopped
  • 3 cloves garlic, crushed, plus 1 whole bulb, halved
  • 1 tbsp Co-op olive oil
  • 2 small onions, halved
  • Few sprigs rosemary (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the bread on a baking tray and bake for 5 mins, then grate or whizz into crumbs
  3. Tip back onto the tray, spread out and bake for another 5 mins and set aside
  4. Using a sharp knife, cut around the lamb leg bone and remove
  5. Try to leave the surrounding skin intact
  6. Mix the mustard, thyme, rosemary, parsley, crushed garlic cloves and 30g of the breadcrumbs (freeze the rest to use another time)
  7. Add the olive oil, season, stir, then stuff the mixture into the lamb leg
  8. Tie the leg up with string, then put on a baking tray
  9. Roast according to the pack instructions, basting every 15 mins with the tray juices
  10. An hour before the end of cooking, add the garlic bulb and onions to the tray
  11. Add the rosemary sprigs for the last 15 mins of cooking too, then serve with these seasonal sides.

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