Stuffed lamb with oranges, olives and pine nuts Recipe

This recipe for stuffed lamb with oranges, olives and pine nuts is bursting with all the sunshine flavours of the Mediterranean. The secret ingredient? A glug of concentrated orange cordial.

Fat is what makes particular stuffed lamb taste so delicious, so don’t be too over zealous about trimming it. Just get rid of any very fatty or tough sinuous strands.

It also looks better if you neaten up any fat or sinews around the joint bones using a sharp knife. Just carefully scrape it away until you reach the bone, a bit like stripping paint with a metal wall scraper.

Before cooking your leg of lamb it’s important to bring it to room temperature so that the meat is nice and relaxed (especially if you’ve been marinading the meat over-night). This is another important part of the prep that shouldn’t be rushed.

For perfect carving: always allow your meat to rest before carving. Don’t cut it from straight out the oven. Place the lamb on it’s side with the shank bone facing away from you. Cut a couple of lengthways slices from the section of meat facing you, creating a flat base to allow the meat to sit flat on a chopping board.

Turn the roast upright now so that it sits on the cut area. Hold the meat steady in one hand using a meat fork inserted into the meat opposite the shank bone, then cut with the other.

Cut against the grain of the meat (against the direction the tendons and sinews of the meat naturally lie).

We ordered our lamb online from sustainable butcher The Ginger Pig, as a special treat.

This recipe for stuffed lamb is a unique, alternative idea to a classic Sunday lunch dish.