For 4 people you need :

 Approximately 2 lb. loin lamb

  Stuffing:

8 oz. sausage meat
2 teaspoons chopped parsley
pinch dried sage
1 egg
 

Ask the butcher to bone the loin or remove bones carefully to leave a flat piece of meat.

Blend the ingredients together for the stuffing.

Spread over the meat carefully, and roll this.

Allow 25 mins. per lb. and 25 mins. over-weigh after stuffing meat.

Remove meat to hot dish when cooked, pour off surplus fat leaving just 1 tablespoon in the roasting tin and make gravy.

  TO SERVE: Slice across and have with either mint sauce, or red currant jelly.

  Oven temperature: moderately hot, 400°F. - Gas Mark 5-6
  Oven position: just above centre

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