Roasted cranberry and plum lamb - Meat

Method

Open the deboned leg.

Mix together the stuffing and cover the inside of the lamb with half the mixture.

Remove stems from the spinach and place a layer of leaves on top of the mixture.

Roll the lamb and tie with butcher's twine. Make several small slits in the skin of the lamb and place a small clove of garlic and small sprig of rosemary in each.

Add a teaspoon of olive oil to the remaining stuffing mixture and baste the lamb with it, then place in a pan and add the water.

Roast in a 240C oven for 15 minutes before reducing to 180C, continuing to baste and bake until desired rareness is achieved.

This will be about 30 minutes for a medium roast. Serve with roasted vegetables and gravy.