Herby Stuffed Lamb
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Mix the breadcrumbs with the Garlic Salt, Black Pepper, Parsley and Rosemary. Melt the butter and stir into the breadcrumb mixture. Add the egg and mix all the ingredients thoroughly. Use the stuffing to fill the bone cavity of the meat. Using a trussing needle and string, sew the loose meat edges together so that the leg resembles its original shape.
Place the joint in a roasting tin and baste with the oil. Cover with foil and roast for approx. 2½ hours or until the meat is tender and the juices run clear. Baste occasionally. For the last 45 minutes of cooking, dicard the foil and arrange the onions around the meat in the roasting tin. Baste.
When cooked, transfer the meat to a serving plate, skewer the onions and glacé cherries together on cocktail sticks and arrange with the meat.
Reserve the juices from the roasting tin to make gravy if desired.