Preparing and tying a roast is fun to do, resulting in a neat, easy to handle main dish with loads of wow factor.

If you’ve never done this before, below is an easy step-by-step guide. Ask your butcher to bone the leg or buy a boned one and remove the netting. Unpacked, you’ll have a piece of meat that is irregularly shaped. You want to turn it into a rectangle roughly the same thickness all over, by using the meatier parts to fill in the gaps.

Use as many or few ties as you need to create a neat bundle. You may want to tie string long ways around the joint as well to keep the ends neat. If not cooking immediately, wrap tightly in cling film and refrigerate.

Step 1

Place the lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lifet the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape.

Step 2

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.

Step 3

If stuffing the lamb, add the stuffing at this stage. Lift a short edge and tightly roll the meat as though rolling a Swiss roll, tucking in any stray pieces.

3

If stuffing the lamb, add the stuffing at this stage. Lift a short edge and tightly roll the meat as though rolling a Swiss roll, tucking in any stray pieces.

Step 4

Tie the meat firmly at two finger-width intervals, but not so tight it bulges. Tie a length of twine long ways around the joint. Wrap in cling film and refrigerate until ready to cook