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Stuffed Nullabor Lamb

250 g prunes, stoned and chopped
250 g bacon, chopped
salt and pepper
½ teaspoon dry mustard
1½ cups soft breadcrumbs
Pinch dried herbs
2 eggs, beaten
1 x 2.5 kg boned leg lamb
2 tablespoons honey
2 tablespoons oil

Alternative Stuffing:

1 tablespoon butter
1 small onion, sliced
1 cup soft breadcrumbs
½ teaspoon mixed herbs
1 teaspoon grated orange rind
1 small egg, beaten

To make stuffing:

Melt the butter, cook the onion until soft. Mix with the crumbs, herbs, orange rind and bind with beaten egg. Stuff the leg with the mixture, truss and secure.