Stuffed Leg of Lamb - Recipe for Banting / Low-Carb / Ketogenic / Keto-SA Friendly Diet
Nutrient Name Mass
Net Carbs  2.7g
Fiber  0.5g
Protein  40g
Fat  21g
Calories  467
Servings  8


  • 30g butter
  • 450g minced veal or beef
  • 30g onion, peeled and chopped
  • 1 clove garlic, peeled and finely chopped
  • 125ml white wine
  • 250ml prepared tomato sauce or passata
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • 50g grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 leg of lamb, boned and flattened

Method Steps

  1. Preheat the oven to 150C°/gas 2.
  2. Melt half the butter in a heavy frying pan.
  3. Add the minced meat, onion and garlic and brown lightly.
  4. Pour the wine into the pan slowly and cook for 2 minutes.
  5. Add the tomato sauce or passata, dill and parsley and cook over a medium heat for 10 minutes, or until the liquid has been absorbed.
  6. Remove from the heat, then sprinkle with Parmesan cheese, salt and pepper.
  7. Wipe the lamb with damp kitchen paper and sprinkle with salt and pepper.
  8. Spread the minced meat mixture on to the lamb and roll up carefully with the minced meat inside.
  9. Use skewers to fasten the lamb securely or tie with string.
  10. Melt the remaining butter in a medium-size roasting tin.
  11. Add the lamb and brown over a medium heat.
    Bake for 2 hours or until the meat is tender. (If the tin gets dry, add 2 or 3 tablespoons water)