Rolled Stuffed Shoulder Of Lamb
|Streaky bacon rashers||6 Ounce, rinds removed|
|Fresh white breadcrumbs||1 Ounce|
|Chopped fresh mint||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Lamb shoulder||4 1⁄2 Pound, boned (1 Shoulder, 4 - 4 1/2 Pound)|
Finely scissor-snip the bacon and combine it with the breadcrumbs, mint and seasoning. Add sufficient beaten egg to bind the ingredients together. Spread out the lamb. Place the stuffing in the cavity where the bone was. Roll up the joint and secure with several bands of string. Weigh the joint.
Lightly grease a roasting tin with some of the oil. Place the joint in it and brush with the remaining oil. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5). Calculate the cooking time after stuffing by allowing 20 minutes per 450 g (1 lb) plus 30 minute's.