Welsh Lamb and Laverbread Roll
Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn
Serves 6
680g (1½lb) Loin Lamb
450ml (¾ pint) Milk
350g (12oz) Shortcrust Pastry
110g (4oz) Dripping
110g (4oz) Breadcrumbs
75g (3oz) Onions
50g (2oz) Laverbread
25g (1oz) Mushroom
Chopped Parsley
Salt & Black Pepper
Skin and bone the loin of lamb.
Finely chop the onions and sweat in 2oz dripping.
Add finely chopped mushroom, cook for further 2 minutes.
Add the breadcrumbs, laverbread, chopped parsley and season.
Remove from the heat mix to a smooth consistency adding milk if required.
Stuff the loin with the mixture (be sure not to use too much), tie to secure.
Seal with melted dripping add seasoning, roast in an pre-heated oven 220°C; 425°F: Gas 7 for 30 minutes.
Cool and drain the loin.
Roll out the pastry into a rectangle ¼" thick.
Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around.
Place the cold loin in the pastry, egg wash the edges.
Completely cover the lamb in the pastry and seal.
Turn it over, place onto a greased baking sheet with the folds underneath.
Egg wash it and decorate as required.
Bake it in a pre-heated oven 220°C; 425°F: Gas 7 for 30 minutes.
Serve hot.
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