In a large bowl combine the minced pork, parsley, sage, onions, garlic, pine nuts and mustard then mix thoroughly as this is the stuffing for the lamb and the flavors need to be spread right through.
Place your boned leg of lamb on the bench, any large chunks need to be trimmed down so you can lay the meat flat, place the stuffing in the centre of the lamb and wrap the meat around. At this stage you can either secure with skewers or tie it up (you will get a better result with tying, it is a little fiddly but it’s easy.)
Place the stuffed lamb on a rack on top of the chopped potatoes, give it a good splash of olive oil, salt and pepper then bake at 220 degrees for 1 hour.
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