1.8-kg (4 lb) leg of lamb
1 sheeps kidney, skinned and chopped
2 rashers of bacon, rinded and chopped
3 cup (180 g) fresh white breadcrumbs
1 level tsp (5 ml) mixed dried herbs
1 small onion, skinned and chopped
1 medium sized apple, cored and chopped
1 medium sized tomato, skinned and chopped
1 level tsp (5 ml) salt
pepper
1 egg, beaten
2 tbsp (1 oz) 25 g butter butter melted
1 sheeps kidney, skinned and chopped
2 rashers of bacon, rinded and chopped
3 cup (180 g) fresh white breadcrumbs
1 level tsp (5 ml) mixed dried herbs
1 small onion, skinned and chopped
1 medium sized apple, cored and chopped
1 medium sized tomato, skinned and chopped
1 level tsp (5 ml) salt
pepper
1 egg, beaten
2 tbsp (1 oz) 25 g butter butter melted
method
1. Have the meat boned and remove any surplus fat.
2. Combine all the remaining ingredients to make a stuffing.
3. Stud the meat, roll it up and tie securely or sew up with thread.
4. Place the joint in a roasting tin and cook in the oven at 190°C (175°F) mark 5, allowing 20 minutes per 450 g (1 Ib) and 30 minutes over.
Serve either hot or cold.
2. Combine all the remaining ingredients to make a stuffing.
3. Stud the meat, roll it up and tie securely or sew up with thread.
4. Place the joint in a roasting tin and cook in the oven at 190°C (175°F) mark 5, allowing 20 minutes per 450 g (1 Ib) and 30 minutes over.
Serve either hot or cold.
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