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1. Have the butcher bone a leg of lamb by removing the rump and leg bones; this will create a deep pocket for the stuffing. Ask him to leave the shank bone intact and to not remove the parchment like covering of the meat called the fell.
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2. Preheat the oven to 450°. For the stuffing, melt the butter over moderate heat in a heavy 8- to 10-inch skillet. When the foam begins to subside, drop in the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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3. Add the bread crumbs and toss them about in the butter until they are lightly browned. Then remove the skillet from the heat and stir in the egg yolk, parsley, thyme, ½ teaspoon of salt and a few grin dings of pepper.
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4. Let the stuffing cool for about 10 minutes, then spoon it into the pocket of the roast and either sew the openings together or close them tightly with skewers.
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5. With a pastry brush, coat the entire surface of the lamb with the vegetable oil. Sprinkle it generously with salt and a liberal grinding of pepper. Place the leg, fat side up, on a rack in a shallow roasting pan and insert a meat thermometer into the thickest part of the leg.
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6. Roast uncovered in the middle of the oven for 20 minutes, then reduce the heat to 350° and continue roasting for another 40 to 60 minutes, or until the lamb is done to your taste.
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7. When the meat thermometer registers 130° to 140° the lamb will be rare, 140° to 150°, medium, and 150° to 160°, well done. (Most New Zealanders prefer well-done lamb.)
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8. To serve, transfer the lamb to a heated platter and let it rest for about 10 minutes before carving.
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