Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" 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 margin. Completely envelope the meat 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 an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (280g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 307 (59%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 14.1g||71 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 19.1mg||6 %|
|Sodium 485.3mg||17 %|
|Potassium 185.1mg||5 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 45g|
|Protein 5g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 519
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!