Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh
Categories: Lamb Welsh
Yield: 6 Servings
| 1 1/2 | lb | Loin Lamb |
| 3 | oz | Onions |
| 4 | oz | Drippings |
| 1 | oz | Mushroom Trimmings |
| 4 | oz | Breadcrumbs |
| 2 | oz | Laverbread |
| 12 | oz | Shortcrust Pastry |
| | | Seasoning |
| | | Chopped Parsley |
| 1/2 | x | 1/2 Gill Milk |
| 1 | | Sliced Tomato (For Garnish) |
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