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FNLLYN BARA LAWR AE OEN CYMREIG ALEWN CRWSTYN - WELSH

Category:    Meats, Main dishes
Yield:6 servings
 
  1 1/2 lb Loin lamb                          12 oz Shortcrust pastry
      3 oz Onions                              1 x  Seasoning
      4 oz Drippings                           1 x  Chopped parsley
      1 oz Mushroom trimmings                1/2 x  1/2 Gill milk
      4 oz Breadcrumbs                         1 ea Sliced tomato (for garnish)
      2 oz Laverbread                     
 
  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
 

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