Stuffed Leg Of Spring Lamb

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3 3/4 cups cubed day-old bread

3 tablespoons olive oil

1 large shallot

2 ounces pancetta, finely diced

2 ounces mortadella, finely diced

8 fresh sage leaves, finely chopped

1 cup lamb broth (see headnote)

3/4 cup freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper

One 4 1/2 - to 5-pound leg of spring lamb, butterflied, with the shank bone left in

Kosher salt

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