650 g lean lamb or mutton
200 g (7 oz) ham or bacon
1/4 tsp finely chopped onion
3 tbsp soft white breadcrumbs
1 tsp chopped parsley
1/4 tsp dried mixed herbs
a pinch of grated nutmeg
1/4 tsp grated lemon rind
salt and pepper
1 egg
2 tbsp chicken stock or lamb gravy
1 tbsp plain flour (All purpose) or beaten egg and 2 tbsp breadcrumbs
2 tbsp dripping (fat from roasted meat)
200 g (7 oz) ham or bacon
1/4 tsp finely chopped onion
3 tbsp soft white breadcrumbs
1 tsp chopped parsley
1/4 tsp dried mixed herbs
a pinch of grated nutmeg
1/4 tsp grated lemon rind
salt and pepper
1 egg
2 tbsp chicken stock or lamb gravy
1 tbsp plain flour (All purpose) or beaten egg and 2 tbsp breadcrumbs
2 tbsp dripping (fat from roasted meat)
method
1. Wipe the lamb or mutton.
2. Finely chop or mince all the meat.
3. Put in a bowl and mix it well with the onion, breadcrumbs, herbs, nutmeg, and grated lemon rind. Season to taste.
4. Beat the egg until liquid, and add it with the stock or gravy to moisten the mixture.
5. Shape it into a short thick roll. Wrap the roll in foil or several thicknesses of greaseproof paper to keep it in shape and to protect the meat.
6. Bake in a moderate oven, 180°C, Gas 4, for 1 1/2 hours.
7. Remove the foil or paper and lightly dredge the roll with the flour, or brush it with the beaten egg and coat it with breadcrumbs.
8. Heat the dripping in a baking tin and place the roll in the tin.
9. Baste well and return it to the oven for a further 30 minutes until browned.
Serve with gravy.
2. Finely chop or mince all the meat.
3. Put in a bowl and mix it well with the onion, breadcrumbs, herbs, nutmeg, and grated lemon rind. Season to taste.
4. Beat the egg until liquid, and add it with the stock or gravy to moisten the mixture.
5. Shape it into a short thick roll. Wrap the roll in foil or several thicknesses of greaseproof paper to keep it in shape and to protect the meat.
6. Bake in a moderate oven, 180°C, Gas 4, for 1 1/2 hours.
7. Remove the foil or paper and lightly dredge the roll with the flour, or brush it with the beaten egg and coat it with breadcrumbs.
8. Heat the dripping in a baking tin and place the roll in the tin.
9. Baste well and return it to the oven for a further 30 minutes until browned.
Serve with gravy.
serving amount
serves 6
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