Stuffed Easter Lamb Leg with Roasted Dutch Carrots

by Cody-May Campbell March 05, 2024 2 min read

Stuffed Easter Lamb Leg with Roasted Dutch Carrots

Easter is just around the corner and we’ve made it easy on you by offering a delicious  Stuffed Easter Lamb Leg, with feta, honey, pistachio and herbs. The only thing left for you to do is roast it in your oven and whip up some delicious sides for your family and friends. We’ve paired it with some simple roast carrots which are tossed in a spiced butter with coriander and feta.

Serves 6-8


Hagen’s Stuffed Easter Lamb Leg

2 bunches of Dutch carrots

2 tbsp butter

1 tsp ground cumin

1 tsp ground coriander

½ tsp chilli flakes

2 tbsp coriander, finely chopped

75g marinated feta cheese


  1. Preheat the oven to 180 degrees celsius.
  2. Remove lamb from the packaging and use some paper towel to get rid of any excess liquid.
  3. Place on a rack that sits on a tray and drizzle with olive oil and sea salt.
  4. Once the oven is hot, place the tray inside and cook for 1 to 1 ½ hours or until the internal temperature reaches around 60 degrees for medium rare.
  5. Thoroughly wash the carrots and chop off some of the tops. Drizzle with olive oil and season with salt and pepper.
  6. Place them in the oven in the last 20 mins of the lamb cooking. If they’re lacking colour, remove the lamb from the oven and turn the oven up to 220 degrees celsius and cook for another 5 minutes.
  7. Heat the butter, cumin, coriander and chilli in a pan on low heat. Once the butter has melted, remove from the heat.
  8. Once the carrots are cooked, pour over the butter and toss through.
  9. Top with fresh coriander, feta cheese and freshly cracked pepper and combine.
  10. Once the lamb is cooked to your liking, remove from the oven and allow it to rest for 20 minutes before you start carving.
  11. Serve with carrots, sauteed greens and mint sauce.