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Ingredients

• 1 1/2 lb. middle neck of lamb, boned

• 2 pt. stock

• 1 oz. butter

• Salt and pepper

• 8 oz. onions, sliced

• Parsley

• 4 oz. carrots, sliced

• Stuffing:

  • 1 bay leaf

  • 1 oz. bread crumbs

  • Pinch of sage

  • 1 small apple, chopped

  • Seasoning

  • 1/2 oz. onion, chopped

  • 1 beaten egg

Method

1. Mix the stuffing ingredients and mix with egg.

2. Spread over half the meat, fold over the other half and tie in place.

3. Melt butter, brown onions, carrots, and meat.

4. Add stock, seasoning, and herbs.

5. Cover and cook in a very slow oven (300 F. - Gas Mark 1) for 1 1/2 hours.

6. Remove lid for 20 minutes before the end of cooking time.

7. Remove meat to a hot plate, then reduce the liquid by boiling until thick.

8. Coat meat with thickened gravy or meat glaze and serve sliced.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986