------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lamb And Laverbread Roll
Categories: Lamb, Welsh
  Servings: 6

  1 1/2 lb Lamb loin
      4 oz Drippings
      4 oz Bread crumbs
     12 oz Shortcrust pastry
           Parsley; chopped
      1    Tomato; sliced, for garnish
      3 oz Onions
      1 oz Mushroom trimmings
      2 oz Laverbread
           Seasoning
    1/2    Gill milk
 
  Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn
  
  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 bread crumbs,
  laverbread, chopped parsley. Mix to a smooth consistency with a
  little milk, then season.
  
  Stuff the loin, tie and season it, seal it with melted drippings,
  roast in a 430 F oven for 30 minutes.
  
  Cool and drain the loin, roll out the pastry 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 a
  425 F oven for 30 minutes. Garnish with parsley and sliced
  tomatoes.
  
  Serve with brased leeks, jacket potatoes, and brown sauce.
  
  Recipe by Cardiff College of Food Technology
 
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