BT GFS Stuffed Best End of Lamb

Method

Method 

  1. Strip the lamb of all bones
  2. Trim and flatten the fat as thin as possible
  3. Pass the chilled chicken breasts through the mincer
  4. Add salt and beat in
  5. Beat in chilled double cream
  6. Add the chopped sea purslane and season
  7. Lay mousse on the fat next to the meat and roll, trimming off excess fat
  8. Tie evenly with butchers string seal at each end with the bacon and leave to rest
  9. Sear the outside of the lamb rendering as much fat as possible
  10. Season and roast 180 c for between 8-12 minutes depending on size
  11. Take out and rest in a warm place for 10 minutes
  12. Take off bacon and string, carve and serve

Serve with shredded green cabbage, blanched, refreshed, cooked in butter with added chopped sea purslane and parsley and a gravy made in the roasting tray

Ingredients

Prep time:

Cook time:

Serves: 5

  • 1 pair best ends of lamb

  • 2 chicken breast

  • 6tbsp double cream

  • 4tbsp chopped sea purslane

  • Salt & pepper

  • 8 slices streaky bacon