Roasting a joint of lamb is still one of the most nostalgic times for me. A thousand pictures go through my head just thinking about my old man slicing lamb on a Sunday. This brilliant roast lamb dish uses Italian staples to make a delicious stuffing – it's nice to get all the herbs in the ingredients list, but if you can only get hold of a couple, don't worry. Try to buy the lamb from your own butcher or a supermarket with a qualified butcher's section. Tell them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned and removed. This sounds complicated but it's just butchers' jargon. It means the top half of the leg has the bone removed leaving just the ankle bone, allowing you to stuff it. For the veg, turnips, Jerusalem artichokes, celeriac, fennel and parsnips are all good.
Nutritional Information - Amount per serving:
- Calories 1348kcal
- Carbs 49.1g
- Sugar 4.0g
- Fat 35.3g
- Saturates 10.8g
- Protein 50.2g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council