Recipe - Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh

1 One half pound Loin lamb
4 ounce Drippings
4 ounce Breadcrumbs
12 ounce Shortcrust pastry
Chopped parsley
1 Sliced tomato (for garnish)
3 ounce Onions
1 ounce Mushroom trimmings
2 ounce Laverbread
Seasoning
One half x One half Gill milk

Lamb and Laverbread Roll
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 breadcrumbs, laverbread,
chopped parsley. Mix to a smoth consistency with a little milk, then
season.

Stuff the loin, tie and season it, seal it with melted drippings, roast in
an oven 430 degrees for 30 minutes.

Cool and drain the loin, roll out the pastery 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 an oven of 425 degrees F
for 30 minutes. Garnish with parsley and cut or sliced up tomatoes.

Serve with brased leeks, jacket potatoes, and brown sauce.

Cardiff College of Food Technology

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip