Title: Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn
Categories: Meat Main
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