For 4 people you need
Approximately 2 lb. loin lamb
8 oz. sausage meat
2 teaspoons chopped parsley
pinch dried sage
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