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Step 3Cut & stuff lamb
- Place leg of lamb in roasting pan.
- Cut deep slits all over the surface of the lamb, using your paring knife.
- Stuff bits of your savory and herb mixture into each slit. (See Step 2 for options.) Make sure to stuff them mostly below the surface of the meat to avoid burning your seasonings.
If you're using a boneless leg, stuff plenty of seasonings inside where the bone used to be, then tie a couple of loops of kitchen twine around the leg to hold it together nicely. This isn't rocket science - just hold it together.
- Cut deep slits all over the surface of the lamb, using your paring knife.
- Stuff bits of your savory and herb mixture into each slit. (See Step 2 for options.) Make sure to stuff them mostly below the surface of the meat to avoid burning your seasonings.
If you're using a boneless leg, stuff plenty of seasonings inside where the bone used to be, then tie a couple of loops of kitchen twine around the leg to hold it together nicely. This isn't rocket science - just hold it together.
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