Stuffed Rolled Loin of Lamb

The Greendale master butchers remove the bones from a tender Loin of Lamb, before rolling it carefully around a tasty filling and tying it neatly to make this superb roasting joint, with just the right amount of fat to ensure a moist, delicious result. 

How to cook: Preheat your oven to 200°C/Gas Mark 6 and allow the meat to come to room temperature. Add a splash of oil to a large frying pan and place the Lamb Loin in the pan, then cook over a medium heat for a few minutes on each side to brown the meat. Transfer the meat to an oven dish and roast it in the hot oven for 25 minutes until the meat is cooked through and any juices run clear. Allow to rest for at least 10 minutes before serving, carved into chunky slices.