Recipes > Meat > Lamb > Leg of Lamb, with forcemeat

Leg of Lamb, with forcemeat


  • leg of lamb
  • fresh suet
  • 12 large oysters
  • 2 anchovies
  • salt
  • black pepper
  • mace
  • thyme
  • parsley
  • shalot
  • yolks of 3 eggs


Slit the leg of lamb on the wrong side, and take out as much meat as possible, without cutting or cracking the outward skin. Pound this meat well with an equal weight of fresh suet: add to this the pulp of the oysters, and the anchovies boned and clean washed. Season the whole with salt, black-pepper, mace, a little thyme, parsley, and shalot, finely shred together; beat them all thoroughly with the yolks, and, having filled the skin tight with this stuffing, sew it up very close. Tie it up to the spit and roast it. Serve it with any good sauce.


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The Lady's Own Cookery Book (1844).

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