W L FOOD & DRINK
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
STUFFED LEG OF WELSH LAMB
INGREDIENTS
• Small bunch of flat leaf
parsley, chopped
• A small bunch fresh mint
chopped
• 4 Garlic Cloves chopped
• 150g breadcrumb
• 1 tbsp Dijon mustard
• 50g hazelnuts chopped
• 1 medium egg
• 150g black pudding chopped
METHOD
• Pre-heat oven to 240 o C.
• Place the lamb skin side down, split the leg open and season.
• Add the parsley and mint into a blender and whizz.
• Add the garlic, breadcrumb, mustard, hazelnuts and egg then
whizz again to combine.
• Spread the stuffing over all the leg and scatter over the black
pudding, roll the leg and tie securely.
• Place in a roasting tin and cook for 30 minutes. Reduce the
temperature to 200 o C/ gas mark 6 and roast for a further 1 hour.
• Set aside to rest for 30 minutes.
• Lift onto a board and take the string off the lamb.
• Slice and serve with a gravy made from the lamb juices, roast
potatoes and seasonal vegetables.
36 wirrallife.com