Ingredients

1500 gr. lamb leg on a piece of boned
2 tablespoons oil
1 cup breadcrumbs
1 small onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 egg, beaten
1 / 2 teaspoon grated lemon peel
2 tablespoons flour
1 1 / 2 teaspoons Worcestershire sauce
2 cups chicken broth

Preparation

Heat oven to 180 º C.. To make the filling: Mix the bread crumbs, onion, parsley, egg and grated lemon rind. Fill the leg in the cavity of the bone.

Close the cavity with the same meat at the ends. Tie the meat to keep it tied the same way. Put oil on a baking tray and meat on it.  between 1 1 / 4 and 1 3 / 4 hours. Remove meat from pan and let stand for 15 minutes before slicing.

To make the sauce:  Place 1 / 4 of the juice resulting from the roasting tray in a bowl. Mix the flour, Worcestershire sauce and chicken broth until smooth.

Add the remaining juice from the tray and place over low heat for 3 minutes or until sauce has thickened.