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Chard-stuffed Roast Lamb from BBC Good Food November 2013 issue

6 Nov

Chard-stuffed Roast Lamb from BBC Good Food November 2013 issue

It is always interesting to try a new roast lamb recipe, as it is one of my favourite roasts. I tend to cook with leg, as the family prefers less fatty meat, but it is worth persevering with shoulder, which is very tender and sweet tasting, as well as being cheaper. I boned the shoulder myself, so had the benefit of the bone for some stock-making.

We all enjoyed this, and I think that the stuffing worked well; I left out the raisins, as I just do not like them. It was a good stuffing for rich meat. I served it with roast marfona potatoes, spiced sweet potatoes and baked glazed carrots, as well as my special home-made gravy, to which I add dijon mustard and a home-made jelly such as crab apple.

Full marks and worth making again.

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