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Lamb with garlic and stuffing

Method for Lamb

Place leg of lamb in roasting tray. Make small incisions & push in slice of garlic. Sprinkle lamb with rosemary dried or fine. Cook in hot oven uncovered for approx 1 hour. Make gravy with juices.

Ingredients :

  • 1lb frozen spinach.
  • 3 slices of bread into breadcrumbs.
  • ½ lb diced apricots.
  • Salt & pepper.
  • 1 onion diced.
  • 1 beaten egg.
  • Grated nutmeg

Recipe :

  • Defrost spinach; add onion, apricots, breadcrumbs, salt & pepper and nutmeg. Beat egg and mix together.
  • Put in greaseproof dish and cook on low medium heat for 20 mins.
  • Can be cooked beforehand and reheated, and freezes well.



Craigadam Dumfries Hotels won the MacAllan Taste of Scotland Award. Celia Pickup's success is a sound testimonial to the continuing excellence of her cooking and presentation. Celia Pickup has developed game cooking at Craigadam into a true 'Taste of Scotland'. The meals are sumptuous, the desserts not for the calorie-conscious all in the setting of the wood-panelled dining room Dumfries Hotels don't get better than Craigadam
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Scottish Hotel Awards Scotland 2019 Scottish Rural Award Nominee AA Breakfast of Scotland