Ingredients:-
2.5kg boneless lamb roast
Fresh sprigs of rosemary
String
Stuffing:-
1 Tbsp fresh rosemary, chopped
1/4 cup cranberries
1 Tbsp cranberry sauce
Zest and juice from 1 orange
1 Tbsp parsley, chopped
1 Tbsp butter
1 Tbsp vegetable oil
METHOD:-
Place the lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape. Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place.
Combine the stuffing ingredients, Place the stuffing in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie with about 10 pieces of kitchen string.
Preheat the oven to 180°C fan bake. Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place rosemary sprigs in the pan and put the roast on top. Cook for 45 mins. 
Poke a metal skewer or thin knife into the centre, if there is too many juices and you don’t think it is cooked enough, cook for another 15 mins and try again. When done, place the lamb on a warm plate and cover with foil to rest for 15 mins before removing the string and carving.
Serve warm with gravy and roast vegetables.