STUFFED LEG OF LAMB|
1 (5 to 6 lb.) leg of lamb
1/2 lb. ground raw veal
1/2 lb. ground cooked lean
1/2 lb. dry bread crumbs
1/2 lb. raw mushrooms, finely
1 small clove garlic, crushed
1 Tbsp. Worcestershire sauce
1 Tbsp. orange marmalade with
salt, pepper and oregano to
Bone lamb, leaving 3-inches of shank bone. Preheat oven
to 325 degrees. Mix ingredients except leg of lamb until smooth and
compact. Pack into lamb. Sew opening securely with heavy
string. Place lamb, fat side up on a rack in a roasting pan.
Roast at a rate of 30 to 35 minutes per pound. Serve with mint
jelly or spiced peaches.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.