Fnllyn Bara Lawr a Oen Cymraig Alewn Crwstyn - Welsh

Name: Fnllyn Bara Lawr a Oen Cymraig Alewn Crwstyn - Welsh
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs loin lamb; 12 ounces shortcrust pastry; 3 ounces onions; seasoning; 4 ounces drippings; parsley, chopped; 1 ounce mushroom pieces; 1/2 milk; 4 ounces breadcrumbs; 1 tomatoes, sliced (for garnish); 2 ounces laverbread

Submitted by Sackville

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Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 6

ingredients

1 ¹⁄₂ lbs loin lamb
12 ounces shortcrust pastry
3 ounces onions
seasoning
4 ounces drippings
parsley, chopped
1 ounce mushroom pieces
¹⁄₂ milk
4 ounces breadcrumbs
1 tomatoes, sliced (for garnish)
2 ounces laverbread

directions

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 smooth consistency with a little milk, then season.
Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430°F for 30 minutes.
Cool and drain the loin, roll out the pastry 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°F for 30 minutes.
Garnish with parsley and sliced tomatoes.
Serve with braised leeks, jacket potatoes, and brown sauce.
Cardiff College of Food Technology.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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