(Serves 6)
Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne.

250g cooked chestnuts, peeled & coarsely chopped
1 tblspn butter
1/2 tspn salt
1/2 tspn white pepper
1/2 tspn nutmeg
3 small thin skinned oranges
1 tunnel boned leg of lamb (medium size)
2 tblspns virgin olive oil
2 tblspns honey

1. Coarsely puree chestnuts with butter, seasoning, finely grated rind, juice and pulp from oranges.
   
2. Stuff cavity in the lamb with this mixture, pressing it firmly into place. Sew or skewer to close the cavity. Place meat into a baking dish.
   
3. Combine oil and honey and heat gently, then brush generously and evenly over meat.
   
4. Roast at 180°C allowing about 30 mins. per 500g and basting from time to time.
   
5. Cut into slices to serve. A few shreds of orange peel provide an attractive garnish.