Equipment
Ingredients
stuffing
- 240 g breadcrumbs
- 2 hard-boiled egg yolks, mashed
- 3 anchovies
- 100 g onion, chopped
- 6 g salt
- 6 g black pepper, freshly ground
- 3 g thyme
- ½ g savory
- ½ g nutmeg
- 12 oysters, shucked
- 2 egg
roast
- 1 leg of lamb, boned and butterflied
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 527 kcal
- Protein
- 66 g
- Carbohydrates
- 25 g
- Fat
- 18 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 776 mg
- Saturated Fat
- 7 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 215 mg
- Potassium
- 755 mg
- Calcium
- 95 mg
- Iron
- 8.4 mg
- Magnesium
- 85 mg
- Phosphorus
- 570 mg
- Zinc
- 13.4 mg
- Vitamin A
- 65 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 9.3 mcg
- Thiamin
- 0.73 mg
- Riboflavin
- 1.26 mg
- Niacin
- 20.1 mg
- Folate
- 44 mcg
- Water
- 231 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
In a large mixing bowl, combine the breadcrumbs, mashed egg yolks, anchovies, onions, salt, pepper, thyme, savory, and nutmeg.
Add the shucked oysters and raw eggs to the mixture, then process in a food processor until a consistent paste forms.
Lay the butterflied lamb flat and spread the oyster paste evenly across the inner surface.
Roll the lamb tightly to enclose the stuffing and tie it securely with kitchen twine at 2cm (1 inch) intervals.
Place the lamb in a roasting pan and bake for 2 hours and 15 minutes, or until the internal temperature reaches 65°C (150°F).
Remove the lamb from the oven and let it rest for 15 minutes before removing the twine and slicing.
Chef's Notes
- For the best results, have your butcher bone and butterfly the leg of lamb for you.
- Ensure the oysters are very fresh as they are the primary flavoring agent.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Slice before freezing for easier reheating.
Reheating: Reheat slices gently in a covered pan with a splash of broth at 150°C (300°F) to prevent drying.
Troubleshooting
Stuffing leaks out of the meat during roasting
Cause: The lamb was not rolled tightly enough or the twine was too loose.
Fix: Cannot be fixed during cooking; collect any leaked juices to serve as a sauce.
Prevention: Ensure the roll is compact and tie the twine firmly to maintain pressure.
Meat is dry and overcooked
Cause: The roast was left in the oven past the target internal temperature.
Fix: Serve with a rich gravy or pan sauce to add moisture.
Prevention: Use a meat thermometer and remove the lamb at 63°C (145°F) to account for carry-over cooking.
Cultural Context
This is a classic 18th-century English preparation, reflecting a time when oysters were a common and inexpensive protein used to stretch more expensive meats like lamb.
