Get two whole breasts of Lamb and get your butcher to bone them or do it your self. Lay one breast flat on your surface then the other slightly over lapping but rotated round so they sort of join to make a square or rectangle.
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Like so^
flatten your stuffing to make the shape of the breasts so the whole breast surface is covered in a 5mm layer of stuffing goodness. Roll it and tie with string or bands for cooking.
Cover in foil bake in oven low temp for ages.
You can add whatever you want to the stuffing and you can also add more things before rolling it. It's up to you. About 20 mins before it's cooked brush some honey over it all and turn up the heat to get a nice glaze. Leave for 15 mins to rest, carve and you will have a nice well presented lamb swirl.
It's very tasty and extremely popular in Morrisons, not sure if the other supermarkets do it but we (did! as i don't work there anymore) always sell out every day when we made it.
EDIT: ok the diagram didn't post as intended. Basically lay them next to ech other to make a square, they are not the same width at either end. You will see once you see them ONLY if they are full breasts.
