LAMB AND LAVER ROLL

1kg Loin of Welsh Lamb, skinned and boned
1 Egg, 25g Butter, Seasoned Flour, Breadcrumbs.

STUFFING:
Chopped Streaky Bacon, 50g Laver, 1 Onion, Breadcrumbs, Grated Rind of Orange.

SAUCE:
Butter, Chopped Onion, Brown Stock, Tomato Puree, Orange Juice, Red Wine, Salt & Pepper.

To make the stuffing:- fry the bacon, add onion, laver and orange rind. Spread the stuffing down the centre of the loin. Roll up and tie it with thread to form a sausage shape. Roll in seasoned flour, brush with beaten egg and roll in breadcrumbs. Roast for 1 hour at Gas Mark 6 or equivalent, basting from time to time. Prepare the sauce and serve separately

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