For 4 people you need

Approximately 2 lb. loin lamb


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