Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Loin lamb 12 oz Shortcrust pastry
3 oz Onions 1 x Seasoning
4 oz Drippings 1 x Chopped parsley
1 oz Mushroom trimmings 1/2 x 1/2 Gill milk
4 oz Breadcrumbs 1 ea Sliced tomato (for garnish)
2 oz Laverbread

Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop
the onions and sweat in 2 oz. drippings. Add finely chopped
mushroom, cook for further 2 minutes. Add the breadcrumbs,
laverbread, chopped parsley. Mix to a smoth consistency with a little
milk, then season. Stuff the loin, tie and season it, seal it with
melted drippings, roast in an oven 430 degrees for 30 minutes. Cool
and drain the loin, roll out the pastery into a rectangle 5/16"
thick. Spread the pastry with the remainder of the stuffing, leaving
a 2" margin all around. Place the cold loin in the pastry, egg wash
the margin. Completely envelope the meat in the pastry and seal. Turn
it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required. Bake it in an oven of 425
degrees F for 30 minutes. Garnish with parsley and sliced tomatoes.
Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff
College of Food Technology

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