Jamie Oliver’s Stuffed Leg Of Lamb

Jamie Oliver’s Stuffed Leg Of Lamb

Nothing says Christmas Lunch like roast lamb and Jamie Oliver’s stuffed leg of lamb is what we call real festive food.

Stuffing a leg of lamb is pure genius. The flavours of the fresh herbs and garlic permeates through the meat and the ciabatta keeps it all moist and tender. We had never made our own stuffing before and we were amazed at how easy it actually is. We felt like such experts!

But the stand out taste sensation of this dish has to be the gravy. We are both self-confessed Gravox users so admittedly, we were apprehensive when following the directions. How can all that stuff become gravy?? People, all that stuff doesn’t just become gravy. It turns into the tastiest, most delicious gravy you will ever make. This sauce really packs a punch!



  • 2 kg Australian Lamb Leg Roast
  • 1 whole garlic bulb
  • 1/2 bunch fresh flat-leaf parsley
  • 1/2 bunch fresh rosemary
  • 4 anchovy fillets [optional – we have some allergies in the family so left these out. STILL delicious though!]
  • 100g ciabatta
  • 1 large handful of pine nuts
  • 1 large handful of green olives
  • 1 lemon
  • sea salt
  • ground black pepper
  • olive oil
  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 1 glass of red wine
  • 1 heaped tbs of plain flour
  • 1 litre chicken stock



Preheat the oven to 200°C.

TIP: We recommend doing Step 6 FIRST. It will streamline the process and you’ll only have to use one chopping board!

1. Turn the leg of lamb upside down on a chopping board and very gently cut halfway down into the leg along the bone so the meat opens out, creating a pocket. [TIP: Ok, so we’re not sure if we actually did this properly or not! The opening looked less like a pocket and more like a gash but the result was fabulous nonetheless]

2. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. Pick the parsley leaves, then pick the rosemary leaves, leaving a few sprigs whole. Add the herb leaves to the processor along with the anchovies [optional] and whiz together. [CONFESSION: I don’t actually own a food processor! So we used the bowl and blade attachment of my very versatile stick blender and that worked perfectly]

3. Scrape the mixture into a bowl, then tear the ciabatta into the processor. Add the pine nuts, then pulse a few times – you want it to be quite coarse – then tip into the bowl of herbs.

4. Destone and roughly chop the olives, then add to the bowl with the zest of the lemon. Season with salt and pepper, then get your hands in the bowl and scrunch everything together – if it looks too dry, add a squeeze of lemon juice.


5. Pack the stuffing into the pocket you’ve made in the lamb, then wrap the meat back over and tie tightly with string to secure, pushing the remaining unpeeled rosemary sprigs underneath the string. Drizzle over a little olive oil and season with salt and pepper, then rub it all over the lamb.


6. Peel and roughly chop the onions and carrots, then trim and roughly chop the celery. Add the chopped veg to a roasting tray with the remaining unpeeled garlic cloves, then lay your lamb on top.


7. Roast for around 1 1/2 hours, or until the meat is beautifully tender.

TIP: we cooked ours for about 2 hours and the meat was tender and juicy] Transfer the lamb to a board or platter to rest while you make the gravy.


8. Spoon off most of the fat from your tray, then place over a low heat on the stove. Add the flour and mash everything together with a potato masher.

9. Pour in a glass of red wine and bring to the boil to cook off the alcohol. Pour in the stock and bring back to the boil, scraping all the sticky goodness from the bottom of the tray as you go. Reduce the heat and simmer for around 10 minutes, or until thickened and reduced.

10. Sieve the gravy into a jug using a ladle to really push all the goodness through, discarding any veg or meat left behind. At this point, the lamb will be just perfect. Dish it up and tuck in!

Jamie-Oliver-Stuffed-Lamb 4


In Italy, they’ll start basting the lamb after 30 minutes by pouring a swig of wine over the meat every 15 minutes or so until it is cooked. Trust me – it is well worth doing and makes it juicy and delicious! [We did this and Jamie was right. Again!]

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  • Deb Lee

    Mash potatoes, honeyed carrots & beans

  • Leanne

    Roast potato, sweet potato and pumpkin, with green beans and baby carrots.

  • Alex

    Caramelised carrots and roast potato

  • Carol Mason

    Roast potato & my favourites cauliflower & minted peas

  • Linda

    Smashed potatoes with rosemary and sea salt

  • Maxine Mackay

    I’m vegetarian, so my family would have the meat and I’d roast sweat potato, pumpkin, carrot and I’d do a potato bake, peas, corn on the cob, and smother with lashings of gravy 🙂

  • kerrilee

    Oh a nice blanched fennel with bechamel sauce!

  • Catrina

    Roast potato, pumpkin and honey carrots

  • Wendy

    Potato bake, roast pumpkin & peas with LOTS of gravy 🙂

  • Kathryn h

    Roasted carrots,soft polenta with parmesan and roasted asparagus

  • James Sharpe

    Baked carrots, garlic, potatoes and capsicum

  • RossS12

    Spectacular Hasselback potatoes with lots of garlic and rosemary and lightly steamed green beans.

  • Mirna Kairouz

    I would serve chat potatoes 🙂

  • Nicola

    Baked potatoes and Kumera, dutch carrots, cauliflower and white sauce. And gravy, of course!

  • hastwins1

    Who dosent love a good old fashioned roast lamb?? we love it every way from being stuffed with all the trimmings, or in a rack and all fancy, Lamb is just so yummy with what every you serve with it

  • Kathy Gwatking

    Gravy, garden peas, roast carrot, roast spuds, roast pumpkin, roast parsnip and some garlic bread on the side

  • Cate

    The first things that come to mind are homemade mint sauce and gravy. I’d also add roast veges (parsnip, potato, zucchini, turnip, potato and pumpkin) and a tomato and onion bake. Yummy!

  • Antonietta Farrugia

    Roast potatoes and peas, onions and garlic in the mix, juices for gravy and a merlot as a drink.

  • Carolyn

    Cauliflower gratin, roast potatoes, honeyed carrots and green beans.

  • pandamonium

    Roast veg – every type! Plus my husband’s homemade mint sauce. Delicious!

  • Christina

    Mint sauce, potato bake & veges 🙂

  • Narelle Rock

    roast potatoes, pumpkin, carrot, brussel sprouts and plenty of rich gravy

  • Kimberley

    Minty peas, mashed potato and mint jelly yum!!

  • Ineedacoffee

    Crispy roast potatos, honey carrots, cheesy broc and colli with a fresh garden salad

  • Adam Brown

    Baked potato & pumpkin done in goose fat. Crunchy beans & honey,sesame carrots

  • Gravy, roast potatoes, roast carrots & more gravy.

  • Tracey Ralph

    Roasted rosemary potatoes, green beans and roasted tomatoes with toasted almonds and balsamic.

  • Amanda

    Roast potatoes, parsnips and carrots and mint sauce.

  • St Krishelyn Smith

    Asparagus with Sweet Onions, Chickpeas and Mint

  • Rebecca

    Baked potatoes, honey carrots and garlic mushrooms

  • Charl Lowther

    Baby roasted potatoes with rosemary or couscous and cherry tomatoes and cucumber.

  • Bec D’owney

    roast potatoes! With roast parsnips and carrots too (and gravy).

  • Kristy Emilia Michelson

    Toasty bread rolls, gravy, potatoes & peas!!!

  • spog777

    Roasted whole baby beetroot, parnips, carrots, spuds and swede turnips with steamed cabbagem brocooli, sprouts and cauliflower

  • carole nethery

    Roasted potatoes, snow peas, honey carrots, gravy and mint sauce. Making me hungry just typing this!! Yum

  • leanne

    a nice glass of champagne always goes down well with the Christmas lamb roast

  • Selina

    Potato and parsnip mash with beans, feta and mint salad. Yum!

  • JBMarigold

    HAS to be crispy roast potatoes and my pea, mint, rocket and farro salad!

  • Janet Martin

    Pitta bread, hummus, tabouli and Greek salad

  • Shelly brown

    Crispy roast potatoes, green bean, shallot and slithered almond salad and a green salad.

  • Roast Vegetable, Pine nut and quinoa salad topped with fresh mint and yoghurt

  • Bianca Moore

    Jamie Oliver’s roast potatoes, roasted slices of butternut pumpkin, Mum’s cauliflower cheese, peas, individual Yorkshire puddings (Jamie Oliver’s recipe too!!) and LOTS of thick, rich gravy made with the pan juices. Served with a big glass of wine! As Jamie would say: “Pucker!!”

  • kakancol

    Roast vegetable and mint sauce.

  • jayla1987

    Definatley some roast vegetables

  • Bet Hogan

    Roast vegies, gravy, , cauliflower and cream cheese!

  • tizz erina

    Roasted pumpkin, potatoes, garlic and zucchini.

  • jody buhagiar

    Roasted capsicum, pumkin, with a mushroom gravy and potatoes in their jackets.

  • PaulaF

    Roast potatoes, peas and mint jelly!

  • Zehra

    Roast vegetables and a nice mint yogurt to go with the lamb!

  • Michelle Morgan

    Garlic potatoes,roast carrots baby peas and corn on the cob.

  • Lisa Jene

    I’d serve a sweet potato mash and a fennel, pear and mint salad.

  • Karen Turner

    Roasted potatoes, carrots, pumpkin and peas

  • MichelleAnn Y

    Jamie’s Roast Vegetable Megamix (I’d add some potatoes to it) and a glass of red wine.

  • christine morris

    Roast Potato, roast Pumpkin, Squash, parsnip,Carrots, with fresh Peas and Beans,

  • Alanna Jane

    a great gravy and smashing veggies

  • Pen Johnston

    Roast pumpkin, potatoes (including sweet potatoes) , carrots and (onion for flavour) with a serve of rosemary gravy.

  • Samantha moon

    a potato bake for a change from roast potato’s, fresh steamed greens and roast carrot and pumpkin served with fresh homemade gravy.

  • Tracy Andreatta

    Baby roasted potatoes with rosemary, honey glazed carrots & Couscous

  • Paige Yang

    Roast vegetables and gravy, umm…

  • Anna M

    Baked potatoes. Veggie bake with carrots, cauli, brocolli, pumpkin with a crispy cheese topping. Stir fried Cabbage and tasty gravy.

  • Berrenson Thai

    herb and garlic potatoes, honey carrots and green beans

  • Alex Ho

    Roast potatoes & carrots with a glass of red wine.

  • Danielle Tassan

    Smashed garlic potatoes, green beans & broccolini.

  • Lena Ivanoff

    Slow roasted garlic potatoes served with sour cream and chives. Honey( from our own bees) roasted sweet potato and baby carrots. Steamed asparagus and broccolini and sauted in homemade butter. And pan juice gravy! Yummo!

  • Colin Burt

    crispy roast spuds, roasted parsnips, lightly roasted baby beets and a luscious green rocket salad

  • Ying Ying TAN

    Mashed potatoes, baby carrots, roasted corn and mint sauce for the lamb. Yum!

  • Anna Erceg

    Yorkshire pudding, stuffing, baby carrots roasted , baby potatoes roasted or mash, green beans steamed, corn on the cob with lots of butter & lots of gravy Yum & of course mint sauce 🙂

  • sam pearce

    Colourful carrots. Always wanted to try those fancy purple carrots

  • Wendy Jean Meers

    I would have traditional roast potatoes, parsnips, pumpkin, sweet potato, and garlic cloves, served with steamed broccoli, my mouth is watering.

  • Michelle Gray

    Being summer, I will team the lamb roast with a beautiful salad of chilled char grilled vegetables and feta cheese drizzled with Jamie Oliver Extra Virgin Olive Oil.

  • Leanne Renehan

    Crunchy roast potatoes, spinach and grilled pumpkin salad and baby asparagus. Yum!

  • Fiona Rowlands

    I’d carve it up and make it into souvlaki wraps!! Taziki sauce, fresh cucumber, red onion, Kalamata olives, Tabouli & salad leaves all wrapped into a pita bread, yum!!

  • Nat M

    We love a lemon lime zesty rice noodle, basil, cucumber salad with a crusty butter bread.

  • Kate Tupper

    A fork & knife. Possibly a plate?

  • grange75

    Jamies crispy smashed roast potatoes and a glass or two of a mellow Merlot!

  • Scott Crumlin

    Roast potatoes dribbling in gravy.

  • Sarah Shelley

    Crispy Baked potatoes basted in a mixture of margarine, vegeta and garlic before cooking. They are simply delicious and would go perfectly with this succulent Roast Lamb.

  • Rachel Kriss-Newell

    Oven roasted potatoes, sweet potatoes and pumpkin, drizzled with gravy and a serving of beans, peas and squash

  • Dos

    Good humour and a glass of wine

  • Melissa Ware

    Garlic roasted smashed potatoes with steamed green beans and broccoli covered with some melted herbed butter

  • Kerrelyn Mahoney

    Dutch carrots, roast potatoes and freshly shelled peas!

  • Michelle

    We love crispy roast potatoes but maybe a creamy mash might soak up all those fantastic flavours & gravy!

  • Sally Jones

    Potato bake and a delicous fresh tossed salad

  • Wendy Compergirl D’Arcy

    Crispy baked potatoes cooked in the Lamb juices with garlic and herbs

  • Sandra Faragher

    Cheesy, creamy, bacon and potato bake with roast veggies

  • Shannan Sullivan

    Rosemary & garlic flavoured baked potatoes and steamed vegetables

  • lisa hardy

    i have roast pototoes with melted chesse and peas carrots corn and gravy

  • Sharyn W

    roasted garlic and rosemary potatoes and sweet potatoes, fresh asparagus fried quickly in some butter and garlic, fresh peas, home made thyme gravy

  • Tracy Starrett Spillane

    Dauphinois potatoes, peas, corn, and mint sauce

  • TanyaCrerar

    Steamed greens, crunchy roast potatoes and a warm couscous and pine nut salad.

  • Kell

    crispy roast potatoes

  • noomby

    Fresh homemade bread, potatoes pumpkin and peas with butter

  • Patchouli

    Hassleback potatoes, fresh asparagus, stuffed beetroot and honey mustard carrots.

  • Nancy

    Roast potatoes, pumpkin, carrot, carrot, sweet potato with roasted garlic and a pinch of sea salt!

  • kate_l

    I would serve it with a delicious mint sauce and crunchy roast baby potatos.

  • Karina Lee

    Baked sweet potato with rosemary and gravy!

  • Julia Morton

    Roast red potatoes with rosemary and garlic

  • Kellie

    garlic roasted smashed potatoes and heirloom carrots both the orange and purple varieties – looks stunning served on a white plate

  • Sonia Manoukian

    I love my green veggies so i would have to say broccolini, beans and peas 🙂

  • Kath Weber

    hasselback potatoes, honey carrots, roasted punpkin,mint peas with a yummy rosemary mint gravey. Plus mint sauce

  • Kris Ryan

    Roast vegetables (potatoes, carrots, pumpkin, onion), beans, peas, & lots of gravy!

  • Nerys Lewis

    Roast potatoes, roast garlic, roasted baby onions and roasted sweet potatoe and pumpkin with rosemary, mint sauce and gracy!

  • Catrina Murray

    Minted peas, Duchess Potatoes, Honey Glazed Carrots and Roasted Cauliflower puree.

  • Wendy Hatton

    Potatoes roasted with rosemary & garlic, cauliflower with cheese sauce, green beans and plenty of gravy. My mouth is watering just thinking about it!

  • Brooke-Lee Croton

    Roast potatoes, broccoli, peas, corn and carrots with gravy.

  • Gee

    Smashed peas, mint and potatoes. Yum.

  • Maztran

    Mash potato, broccoli,peas together with lots of butter and tablespoon of mint jelly. Touch of salt pepper and swirl of olive oil.

  • Kimlo73

    I would serve. Potatoe Bake with Gryure cheese & a Broccoli augratin with steamed beans

  • Alesha

    Roast sweet potato, potato, pumpkin & turnip all tossed in olive oil, sea salt, garlic & rosemary.. Vegetable bake with cauliflower, broccoli, beans, purple & orange carrot. Colourful & Tasty.

  • Ken

    Mint sauce !!

  • Nicole Cammack

    I would serve our super simple but totally delicious scalloped potatoes, mint jelly, yorkshire puddings, some fresh barely steamed beans, honey glazed carrots and a big glass of Shiraz!

  • Tina Clausen

    Roasted seasoned vegies naturally (sweet potatoes, whole small onions, baby carrots, broccoli), also caramalised potatoes and a rich gravy made with juices from the roasted lamb.

  • Linga

    Mint sauce – nothing else required!

  • Catty

    Smashed pesto potatoes, roasted sweet potato, roasted pumpkin

  • Michelle Green

    Roasted sweet potatoes, carrots, butternut pumpkin, parsnips and onions. Steamed broccoli and green beans and mint jelly. Delicious!

  • Alana

    A spoonful of sunshine, a bunch of fun, a sprinkle of seasoning, a warm toasty bun.
    A glazing of herbs, a handful of friends, a drizzle of gravy, such a simple yummy blend.
    A pinch of laughter, a cup of good tunes, my Aust Day served with lamb, & a glass of wine for the afternoon.

  • Vicki

    Rosemary & garlic roasted potatoes, roasted sweet potatoes,pumpkin, carrots, whole baby onions,parsnips. steamed cabbage with bacon & onion, steamed green and yellow beans & gravy.

  • Mel Hill

    roast veg & potatoes, Garlic bread & mint sauce yummmmm

  • Sarah

    Anything fresh is always fab!!!

  • kylie

    Not a mince sauce fan so drizzled in Onion gravy with Jacket potatoes and Fresh veg ( carrots, broccoli and Beans) covered in a cheesey hollandaise sauce ( because this is the only way to get my kids to eat Vegetable) with some crusty Bread and butter

  • phil

    roast potatoes, sweet potatoes, jap pumpkin, baby beans, homemade spinach & feta quiche & served with homemade gravy (from the pan of course)

  • Ingrid Robertson

    Tzatziki, garlic infused green beans with almonds, buttered carrots and roasted chat potatoes.

  • Ilonka Bruce

    Roast potatoes, pumpkin, carrots, brussel sprouts and a nice bottle of red!

  • Isabeau Jane

    Roast Rosemary seasoned potatoes, steamed carrots, peas, corn and sweet potato and beans and secret gravy

  • Sonya

    Roasted potatoes and pumpkin in the same pan as the roast lamb, to absorb all those beautiful flavours, served with honey glazed baby carrots, minted peas and butter beans….

  • Grayza

    I would serve roast potatoes, roast carrot and pumpkin and parsnips peas, beans and cauliflower with a gravy

  • Bops18

    Roasted Vegies (Potato, Pumpkin and Carrots), Steamed Garden Peas, Mint Jelly, Gravy made using pan juices and of course Yorkshire Puddings.

  • Helen

    Mint sauce, roast veg, cous cous, and crusty bread

  • sars_angelchik

    Fresh baked crusty cheese bread or cob loaf, potato gratin and glazed carrots

  • Karen L

    Roast potato, honey carrots and crisp green beans. 🙂

  • Sann

    Simple Accompaniments are best as Roast Lamb already has Jamie’s magical mix of flavours, so: Roast Potatoes, Butternut Pumpkin, Cauliflower in Home -Made White Sauce, Mint Peas, Pan Juice Gravy and Home Made Mint Sauce on Table

  • Terry Mashford

    Cauliflower with white sauce, Roast Potatoes, Qld Blue Pumpkin, Roasted Parsnips & Mint Peas all with My old fashion home-made gravy

  • Ausgal84

    Fresh corn on the cob,.honey carrots,baked pumpkin(smear with vegemite before cooking,it tastes amazing!)baked potatoes covered in breadcrumbs,and gravy made with pan dripping 🙂

  • Brooke Billett

    Crispy Duck Fat Potatoes!

  • Kylie T

    Sweet and spicy sticky lamb accompanied by prosciutto wrapped goat’s cheese, baby beet/orange and walnut salad; to finish infuse with a honey, mint drizzle.

  • Anna Rowan

    Broccoli, cauliflower and pumpkin baked with cheese.

  • Barbara Fehmel

    Baked Potato, Pumpkin, Parsnip, Carrot. Boiled Peas, Broccoli, and Sauté Mushrooms and Fried Capsicum.

  • ggrugger

    Roasted beetroot, sweet potato, and grilled asparagus.

  • sharron

    would love Jamie Oliver with my lamb what a great fun dinner just chatting picking at lamb and a cool white sparkly

  • robert.

    Would have roasted onions carrots potatoes & sweet potatoes with peas and broccoli!!!!

  • Jim Riddle

    Mashed potato and gravy

  • Aimee Tatham

    Califlower cheese, with the some baby butter garlic spuds on side! Lets not forget a good glass of wine. It all intwines with flavor burst. YUMOOO

  • AmandaR

    I love the way fresh tomatoes, with bocconcini, basil and a splash of sticky balsamic goes with lamb. I would also roast some baby potatoes, skin on, with rosemary, Murray river sea salt and garlic cloves. Of course there would also be some crusty bread to soak up any juices all shared together with family and friends.

  • Fiona

    Rosemary potatoes and minted peas

  • Vicki Smith

    I would have roasted root vegies with tyme & rosemary, a rich pan made red wine gravy, zucchini, beans, baby squash sauted in tyme infused olive oil.

  • Helen Hamilton

    Crispy Roasted Potatoes, Cauliflower and Broccoli in a creamy cheese sauce sprinkled with bread crumbs and melted grated cheese. Also some mushy peas and boiled carrots.

  • Cecilia Warrick

    Smashed roast potatoes scattered with fresh thyme, Roasted sweet potatoes and butternut pumpkin, roast zucchini, and green beans cooked with garlic and olive oil, plus my homemade mint sauce on the side!

  • SeanSImon

    Nothing – we are vegetarian!!!

  • Kasey Vaughan

    Rosemary potatoes

  • sam

    A lot of lies about my own secret recipe.

  • Noeleen Apps

    what do you add to lamb, why more lamb of course!!

  • sandra

    crunchy roast potatoes roast carrots,pumpkin and cauliflower with cheese sauce and dont forget mint sauce

  • Cass Westwood

    Roast cauliflower, parsnip, and garlic – my favourite!

  • akka08

    Whatever delights the home veggie garden offers…rosemary roasted potatoes, honey glazed baby carrots and surely some “greens” could be harvested too…or obtained from the fabulous local farmer’s market.

  • Denny

    Potatoes, like everyone else who has commented. 😉

  • Amy Hinaki Ngawaka

    roast veges like potatoes, pumpkin, carrots and sweet potatoes

  • Mandy Spiero

    I would serve Rosemary roast potatoes, roast carrots and pumpkin, fried cabbage, broccoli, cauliflower cheese, and never without Yorkshire puddings with gravy.

  • Sarah Phillips

    Creamy garlic mash and wilted greens.

  • Chloe Donahue

    Smashed potatos with sour cream and chives beans honey glazed carrots and roasted pumpkin with a lovely pan juice gravy

  • Rachel K

    Orange glazed carrots, smoked chilli scalloped sweet potatoes, peas with spring onion and bacon and some luscious gravy!

  • Jen M

    Roasted vegetables – potatos, carrots, pumpkin and steamed broccoli and corn !

  • Joanna H

    Garlic and Rosemary Roast Potatoes and Sweet Potatoes, Peas and the all
    important Mint Sauce which takes lamb to a whole new level of delicious!

  • HelenF

    Most important with any roast lamb is mint sauce! Then I’d do roast pumpkin and cauliflower and Broccoli au gratin.

  • Carly Grace Smith

    Rosemary and Shiraz Gravy, pumpkin, potato, carrot, sweet potato and steamed broccoli. All fairly plain, I don’t like to take away from the taste of the lamb!

  • Para

    Minted peas & luscious leeks & Oliver style onions with a Yorkshire pudding.

  • Maria Braund

    roast vegies. yummy

  • Sharee Ussher

    Seasoned vegetables including maple roast potatoes

  • Pamela Singleton

    Roast Potato, pumpkin, carrots and fresh steamed green beans. I would also serve home made mint sauce with the roast.

  • Mary

    Being that the hot weather is upon us, a quinoa salad including, baby roasted beetroot and pumpkin, fetta, walnuts, tossed through with honey, mustard parsley and thyme.

  • PetaDJ

    Quinoa, pomegranate, fetta and herb salad mmm

  • Emily True

    Roast potatoes

  • Sonya Nicole

    Mint jelly of course!

  • Cindy

    Mint Jelly

  • I would have home made Mint sauce, Potatoes which have been boiled until just soft, put on paper towel, scrape the top and put into a baking dish with canola oil, making sure to brush a bit of oil on the potato. Peas, Corn on the Cob. Parsnip, Turnip, Pumpkin. Then use the juices from the meat pan to make a home made gravy with flour etc. Now THAT IS a meal – Roast Lamb and Crisp Vegetables. xxx dee

  • carly

    potato, pumpkin, carrot and corn….the usual stuff

  • Jasmine Stanford

    Crunchy roast potatos, honey carrots, gravy, green beans, corn on the cob and soft bread rolls with butter