ingredients
to serve 8
1 or 2 Boned breasts of 1 or 2 lamb
2 pound Potatoes
1 1/2 pound Small carrots
4 Turnips
2 Stalks of celery
4 Leeks
1 Onion
4 Cloves
1/4 cup butter
1 pint Stock
Bouquet garni
Stuffing
3 Lambs' kidneys
1/2 pound fatty bacon
1/2 pound Sausagemeat
2 tsp Ground allspice
3 tbsp Chopped parsley
1 tsp Dried marjoram
1 Egg
Salt and pepper
method
1. Preheat the oven to 325°F (170°C).
2. Prepare and finely chop kidneys. Derind and chop bacon. Mix all stuffing ingredients.
3. Cut a deep pocket in lamb and fill with stuffing. Sew up opening. If using two breasts, place together with skin side out and sew around sides.
4. Peel potatoes and carrots. Peel and halve turnips. Chop celery and leeks. Peel onion and spike with cloves. Melt butter in flameproof casserole, add meat and brown all over. Remove. Add vegetables and fry for 2 minutes. Return meat and add stock, bouquet garni and salt. Cover and cook in oven for 2 hours.
5. Slice meat. Arrange vegetables around meat, discarding onion. Boil stock till reduced by half. Strain over vegetables.
