Kentucky Roast Lamb Recipe
Ingredients
| Leg lamb | 1 Pound, pounded | |
| Soft bread crumbs | 3 Cup (16 tbs) | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Melted butter | 1/4 Cup (16 tbs) | |
| Pepper | 1/4 Teaspoon | |
| Ground allspice | 1/2 Teaspoon | |
| Brown sugar | ||
| Cayenne | ||
| Salt | To Taste | |
| Nutmeg | 1 Teaspoon, grated | |
| Jelly Sauce | ||
Directions
Have butcher bone leg of lamb.
Ask for the bones to make stock.
Mix bread crumbs with celery, butter, pepper, and allspice.
Use mixture to stuff leg of lamb.
Skewer or sew opening to enclose the ] stuffing.
Sprinkle outside of meat with brown sugar, cayenne, salt, and grated nutmeg.
Roast on a rack in preheated slow oven (325°F.) for 2 to 3 hours, or until internal temperature on a meat thermometer registers 182°F.
Cut into slices and serve with Jelly Sauce.
Ask for the bones to make stock.
Mix bread crumbs with celery, butter, pepper, and allspice.
Use mixture to stuff leg of lamb.
Skewer or sew opening to enclose the ] stuffing.
Sprinkle outside of meat with brown sugar, cayenne, salt, and grated nutmeg.
Roast on a rack in preheated slow oven (325°F.) for 2 to 3 hours, or until internal temperature on a meat thermometer registers 182°F.
Cut into slices and serve with Jelly Sauce.
Chef
