River Wissey Lovell Fuller

Village Kitchen

March 2002

Recipes for lamb

Serves 4 to 6. Start this dish the night before serving.

50 to 75 g/2 to 3oz dried apricots50 g/2 oz butter or margarine1 medium sized onion50 g/2 oz fresh wholemeal or white breadcrumbs1 tablespoon chopped parsleySalt and pepper150 ml / 1/4 pint stock1 egg yolk900 g/2 lb boned shoulder of lamba little dripping

1. Put apricots to soak in water overnight.

2. Next day, drain and cut them up quite small.

3. Melt butter or margarine in a frying pan.

4. Peel and chop onion and lightly fry it until transparent but not brown.

5. Mix in the apricots, breadcrumbs, parsley, salt and pepper. Moisten with 1 to 2 tablespoons of stock.

6. Beat egg yolk and add it to stuffing with a little more stock, if necessary, to make it moist but not sticky.

7. Open out lamb, season with pepper and a very little salt. Spread stuffing over it.

8. Roll it up and secure with string to keep in the filling.

9. Put in a roasting tin and dot with dripping.

10. Roast in a hot oven, Gas 8, 450F, 230C for 10 minutes. Reduce to moderate temperature, Gas 4, 350F, 180C for a further 1 and 1/2 hours.

For a special occasion. Serves 10

1 saddle of lamb1 pork fillet2 tablespoons chopped fresh parsley or rosemary jellySalt and pepper

1. Bone and skin the saddle, or ask the butcher to

2. Insert the pork fillet in place of the bone.

3. Sprinkle inside meat with parsley (or spread the jelly). Season with salt and pepper.

4. Roll up, tie in place and weigh the joint.

5. Roast in a moderate oven, Gas 4, 350F, 180C, for 35 minutes per 1/2 Kilo/1 lb.

6. Remove from the oven and allow to rest for 10 minutes before carving.

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