Recipes > Meat > Lamb > Breast of Lamb Stuffed and Roasted

Breast of Lamb Stuffed and Roasted


Peel off the outer skin from a breast of lamb, remove bones, stuff, shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour. Sear the surface over quickly in hot salt pork fat, then place in the oven. Let cook one hour and a half, basting often with fat in pan. Serve with French Fried Sweet Potatoes and Currant Jelly Sauce. Garnish meat with sprays of fresh mint.


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Fifty-Two Sunday Dinners (1913).

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