As it’s approaching Spring, lamb is now in season. As I border Wales, I buy some fabulous Welsh Lamb from my butcher in Hoole. Buy lamb that is local to you! I deboned the leg myself (as I like the practice) but your butcher will happily do this for you. Advise them you will be stuffing the leg, they will score accordingly so you have an even distribution of meat. Have some butchers string at hand once you roll. I marinate this overnight in the fridge to mature the flavours. Again, as with most of my recipes, I’m not big on measuring.. so I tend to go but sight and texture. The gemolata need to be a little wet as this helps to marinate the lamb.

Ingredients

1 deboned leg of lamb

2 large handfuls of destalked kale

zest if 3 lemons

Juice of 2 lemons

3-5 cloves of garlic crushed (depends on size, mine were rather huge this week)

1 tbsp olive oil

salt and pepper

Method

1. Season the inside of lamb.

2. In food processor add Kale, lemon zest, juice, olive oil. Seasoning and garlic. Pulse till finely chopped.

3. Lay mixture on lamb and roll. Ensure ends are tucked in. Any juices remaining rub on outside of lamb. Cover and pop in fridge overnight.

4. Remove from fridge at least 1.5 hrs before cooking to get to room temperature. Heat oven to 180c.

5. Pop in oven and after 30 min reduce heat to 160c. Cook until internal temp is between 60-65c. Depending on how you like it. But centre needs to cook to ensure Kale mixture not raw/bitter.

6. Rest for at least 1 hr before serving.