The stuffed leg of lamb is prepared with a stuffing of veal, ham, breadcrumbs and mushrooms. Spiced with cloves and worcestershire sauce, the stuffed leg of lamb is roasted and best served with mint jelly or spiced peaches.
Raw ground veal
Ground cooked ham
Dry bread crumbs
1⁄2 Pound, finely chopped
1 Clove (5 gm), crushed (Small Clove)
Orange marmalade with rind
Bone lamb, leaving 3 inches of shank bone.
Preheat oven to 325Â°.
Mix above ingredients except leg of lamb until smooth and compact.
Pack into lamb.
Sew opening securely with heavy string.
Place lamb, fat side up, on a rack in a roasting pan.
Roast at the rate of 30 to 35 minutes per pound.
Serve with mint jelly or spiced peaches.