- Melt the butter and sauté the onion and sage until the onion is translucent.
- Add the bread and mix well.
- Add the boiling water and cover for 5 minutes allowing the bread to swell.
- Stuff the cavity of the bird with the stuffing or alternatively fill an oven-proof container and bake at the same time as the roast, about one hour at 170℃ (350℉) if being baked separately from the roast.

Roast Leg of Lamb with Rosemary Mint Sauce
When buying lamb, make sure that it’s as fresh as possible. If you happen to have a Halal butcher near by or access to Halal meat products, I highly recommend