When you buy the leg of lamb, ask the butcher to remove the bone, without cutting the meat in two.

Fry the spring onion and the liver until browned and then quench with wine. Season with salt and pepper, and leave to absorb the juices.

Put this stuffing into the slit in the leg of lamb, fold over the flap to restore the original shape and tie with string in four places – one at each end and two in the middle.

Salt, pepper and sprinkle with oregano. Roast in the oven for about 1 hour. Leave to cool. Remove the string carefully.

Cut the lamb into slices and dribble with gravy from the roasting tin. Garnish with roast potatoes, preferably cooked with the lamb.

As an alternative the joint can be stuffed with cooked minced veal and wrapped in the peritoneum of the lamb.