a loin of lamb (1 kg (2 lb) approx) or mutton (1.5kg (3 lb) approx)
general household stock to cover
25 g (1 oz) bacon or ham
2 tbsp shredded suet
1 tsp finely chopped parsley
1/4 tsp grated lemon rind
3 tbsp soft white breadcrumbs
a pinch of grated nutmeg
salt and pepper
1 egg
a little milk
3 rashers streaky bacon, without rinds
meat glaze (optional)
general household stock to cover
25 g (1 oz) bacon or ham
2 tbsp shredded suet
1 tsp finely chopped parsley
1/4 tsp grated lemon rind
3 tbsp soft white breadcrumbs
a pinch of grated nutmeg
salt and pepper
1 egg
a little milk
3 rashers streaky bacon, without rinds
meat glaze (optional)
method
1. Remove all the bones from the meat.
2. Put the bones in the bottom of a baking tin and just cover with stock.
3. Chop the bacon or ham finely and mix with the suet, parsley, lemon rind, breadcrumbs, and nutmeg.
4. Season to taste.
5. Beat the egg until liquid, and add it to the stuffing with enough milk to bind the mixture lightly together.
6. Spread the stuffing on the inner surface of the meat, roll up, and tie the meat securely with string.
7. Weigh the meat and calculate the cooking time, allowing 30 minutes per 0.5kg plus 30 minutes over for lamb, and 35 minutes per 0.5kg plus 35 minutes over for mutton.
8. Cover the top of the meat with the rashers.
9. Wrap the meat in 3 thicknesses of greaseproof paper.
10. Place the meat on top of the bones, cover the baking tin and cook in a moderate oven, 180°C, Gas 4, for the calculated cooking time or until a meat thermometer registers the required internal temperature.
11. When cooked, remove the paper and bacon.
12. If liked, brush with meat glaze and return to the oven for a further 10 minutes.
2. Put the bones in the bottom of a baking tin and just cover with stock.
3. Chop the bacon or ham finely and mix with the suet, parsley, lemon rind, breadcrumbs, and nutmeg.
4. Season to taste.
5. Beat the egg until liquid, and add it to the stuffing with enough milk to bind the mixture lightly together.
6. Spread the stuffing on the inner surface of the meat, roll up, and tie the meat securely with string.
7. Weigh the meat and calculate the cooking time, allowing 30 minutes per 0.5kg plus 30 minutes over for lamb, and 35 minutes per 0.5kg plus 35 minutes over for mutton.
8. Cover the top of the meat with the rashers.
9. Wrap the meat in 3 thicknesses of greaseproof paper.
10. Place the meat on top of the bones, cover the baking tin and cook in a moderate oven, 180°C, Gas 4, for the calculated cooking time or until a meat thermometer registers the required internal temperature.
11. When cooked, remove the paper and bacon.
12. If liked, brush with meat glaze and return to the oven for a further 10 minutes.
serving amount
serves 6
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