Alive and Cooking

Rutherglen Rolled Roast

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(Serves 6)

1 rolled lamb (leg of lamb, boned and rolled)
¼ pumpkin, seeds removed, cut into a few large pieces
2 brown onions, skin on, cut in half
1 kg washed potatoes
1 turnip, cut into quarters
1 bunch fresh oregano
1 head of garlic, skin on
1 litre chicken stock
½ litre water
Extra virgin olive oil
Salt and pepper


Place the rolled lamb into the centre of a roasting tray. Place all the vegetables and oregano into the tray.

Pour in the stock and water.
Drizzle oil over the lamb and generously grind salt and pepper over everything.

Cover with foil and roast in a wood fired oven at 360°C for 20 minutes.

Remove the foil, then cook for a further 20 minutes to brown.

Rutherglen Rolled Roast