Stuffed Lamb Pork Beef Vegetables Roast Herbs
Main Course France Europe
Fresh White Breadcrumbs
and Black Pepper
x 1kg/2lb Leg of Lamb, bone removed
Lean Bacon Rashers, chopped
Garlic Clove, crushed
Preheat the oven to 180C, 350F, Gas mark 4. Place the ham, veal, egg,
breadcrumbs, salt and pepper in a bowl and mix
Use this mixture to stuff the cavity left by the removal of the bone and secure
with string at 5cm/2inch intervals.
Heat the butter and oil in a roasting tin, add the meat and brown on all sides.
Carefully add the stock then roast in the oven
for 45 minutes.
Add the bacon, garlic, carrots, turnips and bouquet garni to the meat, cover
with foil and return to the oven for a further
1 ½ hours until the meat is tender.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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