These are two of the fabulous cuts of WA Q Lamb that were cooking on the Buy West Eat Best stand at the 2010 Woolorama.

Blue by Q Lamb sensation
A parcel of WA Q Lamb Round with pockets of blue vein cheese, mustard seeds, and baby spinich

2 WA Q Lamb Rounds (Knuckles)
Blue Vein Cheese
Whole Seed Mustard
Baby Spinich
1 Egg Yolk
2 sheets Puff Pastry
Chilli Flakes
Freshly ground Salf & Pepper

Cut deep pockets in Q Lamb Round and stuff with blue vein cheese slices, whole mustard seeds and spinich. Season then wrap and seal in puff pastry.
TIP: Trim the sheet by aprox 1/3 and remove some of the corners - fold up like a small present.
Cut a few small air vents in the pastry, coat in egg yolk, and sprinkle with chillie flakes. Roast (fan forced) @ 180°C for 20 minutes.

Q Lamb Stuffed Easy Carve Leg
A WA Q Lamb Easy Carved Leg stuffed with Sun Dried Tomatoes, Olives, Baby Spinich & fetta.

1 WA Q Lamb Easy Carve Leg
Sun Dried Tomatoes
Sliced Kalamata Olives
Baby Spinich
Fetta Cheese
Fresh Rosemary sprigs
Freshly ground Salt & Pepper

Carefully remove the elastic trusses from the WA Q Lamb Easy Carve Leg and put aside to re-tie the leg when finished. Dice the sun dried tomatoes, roughly chop baby spinich, and cube the fetta. Combine with the sliced Kalamata olives and season to taste. Generously spread over the unrolled leg. Tightly roll and re-tie the leg with the original elastic trusses. Rub the leg in salt, then make tiny incisions all over and insert rosemary tips. Roasted (fan forced) @ 180°C for 80 minutes.