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We obviously live on a farm and we have the best quality Scottish lamb on the market. Scottish lamb is certainly worth paying an extra penny or two for.




 Gin and lamb are a surprisingly wonderful combination - particularly when paired with fruity cranberries. 


As we spend more time at home, people have been trying new recipes and this one is certainly worth taking your time to master as it is a classic.


If you appreciate lamb, and are looking for an alternative to serve as your perfect Sunday roast, then this is definitely for you. Buying Scottish lamb really does makes a difference to farmers and the quality, as it does in my Gin, really shines through.




  • Scottish Lamb leg joint(you will want around 200g per person)

  • 1 packet of stuffing (to your taste)

  • 6 tbsp Wallhouse Gin 

  • 3 tbsp cranberry sauce

  • 4 small red onions

  • 1 tsp butter

  • 2 sprigs of fresh rosemary leaves, chopped



  • Preheat the oven to 180°C, 350°F

  • Weigh your lamb leg and calculate the cooking time. Follow these guidelines for how you like your meat: Medium – 25 minutes per 450g, plus 25 minutes. Well Done – 30 minutes per 450g, plus 30 minutes.  If in doubt ask your local butcher

  • Line a roasting tin with two lengths of foil, you will want enough to be able to scrunch around the lamb and leave an opening at the top

  • Pop the lamb in the roasting tin

  • Mix together the cranberry jelly and Gin and then pour over the lamb

  • Scrunch the foil around the sides of the lamb joint and leave the top open, you will want it open enough so you can baste the joint while cooking

  • Put the lamb in the hot oven and now you can prepare the stuffed onions. (These onions will need to go into the oven for 40-50 minutes, so work out the times and pop them in with your lamb accordingly)

  • Prepare the stuffing as per the instructions (without cooking in the oven)

  • Cut the onions down the middle of the stalk to the root. Take out some of the middle layers, so you have a little onion cup

  • Chop up the onion you have removed and lightly fry in some butter. Put the chopped onions in a bowl and allow to cool for a moment. Mix in the stuffing and chopped rosemary.

  • Put balls of the stuffing into the onion shells and place them around the joint. Drizzle with a light coating of olive oil and seasoning.

  • Cook the onions for 40-50 minutes until the onion is soft and golden

  • Rest the joint for 15 minutes to allow the meat to relax into juicy and tender mouthfuls

  • Serve and enjoy!

Gin Lamb roast .jpeg
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