Try Ainsley Harriott's herb stuffed lamb for a fresh take on a roast dinner – it's divine

Next, he begins making the stuffing by melting butter in a large frying pan and gently sautéing the ovens until soft. Once ready, Ainsley Harriott suggests putting the stuffing inside the boned-out lamb, and arranging sprigs of herbs on the outside – these should be fastened using string. Once the two hours are up, Ainsley Harriott recommend basting the lamb, before leaving to roast for another 30 minutes so that the meat is nice and tender. Top tip: to check that your lamb is cooked, Ainsley Harriott suggests inserting a skewer into the thickest part of the meat an observing the juices. Leave your cooked lamb to rest on a warm plate for 30 minutes before cutting away the herbs and carving into slices.