Ingredients

  • 1 short saddle of lamb
  • 1 boneless, skinless chicken breast
  • ¼ pt double cream
  • 1 bag supermarket baby spinach
  • Salt & pepper
  • Nutmeg
  • 6 slices bacon
  • Asparagus
  • Young carrots
  • Jersey Royals
  • Butter
  • Salt & pepper

 

Method

Print Recipe
  1. Tap the belly flaps to thin and trim excess flaps, keep fillets separate
  2. Keep chicken cold, mince and add salt
  3. Add cream slowly and beat in
  4. Put into the fridge
  5. Blanche the washed spinach and drain
  6. Squeeze out liquid then add to the chicken
  7. Beat in and season with salt & pepper and nutmeg
  8. Season the lamb and spread 2/3 of stuffing on lamb
  9. Replace fillets where they were on the animal
  10. Cover with remaining 1/3 of stuffing
  11. Pull belly flaps over and trim to just overlap a little
  12. Tie in the middle with butcher’s string
  13. Lay bacon on a board and put saddle on top to fold over the ends of the saddle, tie to secure and leave to rest
  14. Render fat all round for about 15 minutes
  15. Roast in the oven 180 c for 15 minutes
  16. Take out and rest about 20 minutes
  17. Cook asparagus then toss in butter
  18. Cook carrots and toss in butter
  19. Cook cleaner Jersey royals then toss in butter
  20. Season all and lay on serving platter
  21. Carve reheated meat and lay on top and serve

Ingredients

  • 1 short saddle of lamb
  • 1 boneless, skinless chicken breast
  • ¼ pt double cream
  • 1 bag supermarket baby spinach
  • Salt & pepper
  • Nutmeg
  • 6 slices bacon
  • Asparagus
  • Young carrots
  • Jersey Royals
  • Butter
  • Salt & pepper

 

Method

  1. Tap the belly flaps to thin and trim excess flaps, keep fillets separate
  2. Keep chicken cold, mince and add salt
  3. Add cream slowly and beat in
  4. Put into the fridge
  5. Blanche the washed spinach and drain
  6. Squeeze out liquid then add to the chicken
  7. Beat in and season with salt & pepper and nutmeg
  8. Season the lamb and spread 2/3 of stuffing on lamb
  9. Replace fillets where they were on the animal
  10. Cover with remaining 1/3 of stuffing
  11. Pull belly flaps over and trim to just overlap a little
  12. Tie in the middle with butcher’s string
  13. Lay bacon on a board and put saddle on top to fold over the ends of the saddle, tie to secure and leave to rest
  14. Render fat all round for about 15 minutes
  15. Roast in the oven 180 c for 15 minutes
  16. Take out and rest about 20 minutes
  17. Cook asparagus then toss in butter
  18. Cook carrots and toss in butter
  19. Cook cleaner Jersey royals then toss in butter
  20. Season all and lay on serving platter
  21. Carve reheated meat and lay on top and serve

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