Roast Boned And Stuffed Leg Of Lamb Recipe


Health IndexAverageCourse
MethodInterest Group


 Lamb leg7 Pound, boned for stuffing
 Sliced carrots1⁄4 Cup (4 tbs)
 Sliced turnip1⁄4 Cup (4 tbs) (White Colored)
 Sliced celery1⁄2 Cup (8 tbs)
 White of leek1 Small
 Bouquet garni1
 Garlic1 Clove (5 gm)
 Onion1 Medium, sliced
 Chopped cooked ham1⁄2 Cup (8 tbs)
 Red wine1 Cup (16 tbs)
 Suet2 Ounce, ground
 Day old bread slices6 , crumbled
 Chopped onion2 Tablespoon
 Finely chopped green pepper1 Tablespoon
 Finely chopped parsley1 Tablespoon
 Finely chopped celery leaves1 Tablespoon
 Cooked chicken livers3 , chopped
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Nutmeg1⁄8 Teaspoon


Combine all ingredients for stuffing.
Stuff lamb; sew or skewer together.
Place in a shallow roasting pan.
Add remaining ingredients.
Roast in a 450°F oven, 25 minutes.
Reduce heat to 350°F and roast 2 hours longer.
Remove roast from pan.
Strain gravy in pan into sauce pan.
Thicken with small amount of flour mixed with water.
A gourmet delight.