Boneless leg of lamb with rosemary, orange and cranberry stuffing

Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.

Prepare the lamb; place it skin-side down.

Look for the plumpest parts, and partially slice horizontally into them to create a flap.

Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape.

Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place.

Trim off any hard or fat grisly bits. Or, if using a carvery or full leg, ask your butcher to remove the bone for you.

Combine the stuffing ingredients.

Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie as shown in steps 3 and 4 pictured above.

Preheat the oven to 200°C or 180°C fan bake.

Heat the oil and butter in a roasting pan and brown the lamb well on all sides.

Remove from the heat, place remaining rosemary sprigs into the pan and place the roast on top. Roast for 45 minutes.

Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again.

Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.

Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.