For the Stuffing:
Loosely chop a handful of each herb -Mint, parsley, sage, basil
Add zest of a large lemon
6 caper berries chopped
A couple of chopped garlic cloves
Handful of sliced almonds & currants
Add a couple of spoons of seeded mustard and mint jelly
A generous glug of Al Brown’s Lemon and Fennel oil
Season with cracked pepper and a shake of toasted cumin seed.

Stuffed Boneless Lamb Leg Recipe Method:
Mix all together in a bowl and either fill the cavity of a boneless lamb leg or flatten out the butterflied leg and place all the stuffing in the centre before rolling up and tying.
Slice a hole through the skin horizontally and skewer with rosemary stalks, drizzle with Al Browns Lemon and Fennel oil and season with salt and pepper.
I cooked this on a slightly lower heat at 150’ and cooked it for just shy of two hours