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Whole Leg of Welsh Lamb stuffed with sausage, pistachio, rosemary and apricots

Occasion: Christmas

Cooking time: 90 minutes

Feeds: 2kg will serve 6-8 people

You will need

  • 1 boned leg of Welsh Lamb (allow approx 1/3kg per person)
  • 15ml (1tbsp) Oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 50g (2oz) dried natural breadcrumbs
  • 75g (3oz) dried apricots, roughly chopped
  • 6 lamb or pork sausages, skins removed
  • 50g (2oz) pistachio nuts, shelled and roughly chopped
  • 3 large sprigs of fresh rosemary
  • Olive oil
  • Seasoning
  • For the Apricot Sauce:
  • 400g can of apricots in natural juice, drained
  • 45ml (3tbsp) brandy
  • Pinch sugar


  1. Pre-heat your oven to Gas Mark 4-5, 180˚C, 350˚F. Cooking times Medium – 25 minutes per 450g (1lb) plus 25 minutes Well done – 30 minutes per 450g (1lb) plus 30 minutes
  2. Heat some oil in a pan and lightly soften the onion and garlic. Once the onions and garlic have softened place them in a bowl and allow them to cool slightly.
  3. Next, mix together the breadcrumbs, apricots, sausage meat and nuts. Squeeze the mixture with your hands and create a large sausage shape.
  4. Place the Welsh Lamb leg on a chopping board and ‘open up’ the meat to create a space for the stuffing. Once opened, stuff and add the rosemary sprigs, then close and secure the meat with heatresistant string.
  5. Now weigh the joint and calculate the cooking time (see above).
  6. Once you’ve made your calculations, place the joint into a roasting tin, season and drizzle with a little olive oil.
  7. Having cooked the joint, remove it from the oven and allow it to rest for about 10 minutes before carving – save the juices to make gravy or a delicious sauce.
  8. It’s time to make the sauce. Place the apricots in a large jug and purée them with a hand blender. Now pour the meat juices into a small saucepan, bring to the boil and then add the brandy. Once the sauce is bubbling, add the apricot purée, sugar and heat through.
  9. Serve the Welsh Lamb with stuffing, sauce and all the trimmings.