• Salt and freshly ground black pepper
• 1 large egg, beaten

To cook

• 2 garlic cloves, peeled and cut into slivers
• 2 sprigs rosemary
• 2 carrots, peeled and chopped
• 1 onion
• 1 tbsp olive oil
• 250ml white wine
• 450ml lamb or vegetable stock
• 2 tbsp redcurrant jelly
• 2 tsp cornflour

Method

• To make the stuffing, heat the butter in a small frying pan, add the onion, garlic and celery and cook for 3-4 minutes to soften. Then put into a bowl with the raisins.

• When cool, add the rest of the stuffing ingredients, lightly binding it together with the egg.
• If the lamb is not partly boned take sharp thin bladed knife, place the lamb on a board and trace the muscle on the underside of the leg. Make a cut between two sections of muscle down towards the bone. Place the point of the blade against the bone and cut around the bone releasing the meat. When the joint is reached, cut through this joint to separate the two bones, discard the bone from the wide end of the leg. The meat can then be folded out leaving the shank end intact with bone.
• Pre-heat the oven to 200°C/400°F/Gas 6.