|
| |
|
| What You Need: |
|
|
|
4 pound hogget shoulder or leg (from lamb 1 year old)
1 sheep's kidney
2 rashers of bacon
6 oz breadcrumbs
1 teaspoon mixed herbs
1 small onion, chopped
1 medium-sized apple, chopped
1 medium-sized tomato, chopped
1 teaspoon salt and pepper
1 egg
1 oz butter, melted
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Have the meat boned and remove any surplus fat; skin and chop the kidney and chop the bacon.
|
2. Combine all other ingredients to make a stuffing and then add the chopped kidney and bacon.
|
3. Stuff the meat, roll and tie up securely.
|
4. Tie up one end with string to look like the head of a goose, and shape the joint to represent the body.
|
5. Cook as for roast lamb in a moderate oven (375°F) allowing 30 minutes to the pound and 30 minutes over.
|
6. Serve hot or cold.
|
|
|
|
|
|
|
|
