Hay-baked stuffed leg of lamb - Good Food Middle East

Name: Hay-baked stuffed leg of lamb - Good Food Middle East
Ingredients: 250g kale, stalks removed; 4 garlic cloves, finely chopped; 4 anchovies, finely chopped; 1 lemon, zested; 70g fresh breadcrumbs; 1½ kg leg of lamb, part tunnel-boned, shank still attached (ask your butcher to do this for you); 2 bunches rosemary; 1 bunch thyme; 100g hay, toasted (for 8-10 mins at 160C/140C fan/ gas 3, optional); 500ml lamb or chicken stock; 2 tbsp olive oil; butchers' string to tie the lamb

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Ingredients

250g kale, stalks removed
4 garlic cloves, finely chopped
4 anchovies, finely chopped
1 lemon, zested
70g fresh breadcrumbs
1½ kg leg of lamb, part tunnel-boned, shank still attached (ask your butcher to do this for you)
2 bunches rosemary
1 bunch thyme
100g hay, toasted (for 8-10 mins at 160C/140C fan/ gas 3, optional)
500ml lamb or chicken stock
2 tbsp olive oil
butchers' string to tie the lamb