CROWN ROAST OF LAMB

Wairarapa Times-Age, 2 August 1939, Page 8

CROWN ROAST OF LAMB

A SATISFYING DISH. Take 2 necks of lamb (best end), small pieces fat bacon, parsley for garnish, cutlet frills. For the stuffing: Take Jib. chestnuts, 3oz. breadcrumbs, 1 onion, IJoz. butter or margarine, 1 tablespoonful finelychopped parsley, 1 egg, stock or water, milk, if required, salt and pepper, egg and breadcrumbs (for coating). The two necks of lamb will weigh about four and a half pounds. Have the clime-bone removed and scrape the meat from the end of the bones (as for cutlets) to a depth of about one inch. Form each neck into a half circle, arranging the bone side outwards, and sew them together with string to keep them in position. Wrap a piece of bacon fat round the top of each bone (these should be of uniform length). Stand the prepared joint in a baking-tin and bake it for about an hour and a half. Remove the bacon fat and put a cutlet fnii on each bone, fill the centre with balls of stuffing, garnish the crown with parsley, and serve it with slightly thickened gravy. A little stuffing may be cooked in the centre of the lamb, but this must not be pressed in tightly or the fat on the inner side of the meat will not be well cooked.

To prepare the stuffing, put the chestnuts in water. Boil them for a few minutes, then remove the outer and inner skin. Put them into fresh water or some white stock and boil them until tender. Drain them and rub them through a sieve. Add the onion (peeled and minced), the parsley, breadcrumbs, and seasoning to taste. Stir in the fat (melted) and bind the mixture with the egg. If any more moisture is needed, a little milk may be added. Divide the stuffing into small portions, making them into balls. Brush them with egg and coat them with breadcrumbs. Fry them until golden.