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Name: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 lb Loin lamb; Chopped parsley; 1/2 x 1/2 Gill milk; 4 oz Drippings; 1 Sliced tomato (for garnish); 3 oz Onions; 1 oz Mushroom trimmings; 12 oz Shortcrust pastry; 2 oz Laverbread; 4 oz Breadcrumbs; Seasoning

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INGREDIENTS

1 1/2 lb Loin lamb
Chopped parsley
1/2 x 1/2 Gill milk
4 oz Drippings
1 Sliced tomato (for garnish)
3 oz Onions
1 oz Mushroom trimmings
12 oz Shortcrust pastry
2 oz Laverbread
4 oz Breadcrumbs
Seasoning

Servings

INSTRUCTIONS

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

NOTES

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Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn

1 1/2 lb Loin lamb
 Chopped parsley
1/2 x 1/2 Gill milk
4 oz Drippings
1 Sliced tomato (for garnish)
3 oz Onions
1 oz Mushroom trimmings
12 oz Shortcrust pastry
2 oz Laverbread
4 oz Breadcrumbs
 Seasoning

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

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Nutrition

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Serving Size: 1 Serving (280g)
Recipe Makes: 6 Servings

Calories: 519
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.

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Calories per serving: 519

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