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Stuffed Lamb


Lamb joint, typically boned leg or rolled loin, filled with breadcrumb and herb stuffing, roasted.

Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660)

To boil a Leg of Mutton otherways.
Take a good leg of mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with beef-suet, some salt and nutmeg; then being almost boil'd take up some of the broth into a pipkin, and put to it some large mace, a few currans, a handful of French capers, a little sack, the yolks of three or four hard eggs minced small, and some lemon cut like square dice; being finely boil'd, dish it on carved sippets, broth it and run it over with beaten batter, and lemon shred small.

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