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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