A Cheap Roast


Breast of lamb, boned

1 oz (25g) dripping
1 onion, chopped
3 oz (75g) breadcrumbs
1 oz (25g) suet (or oil)
1 tsp parsley
1 tsp mint
1 tsp fresh rosemary (optional)
1 tsp salt and pepper
1 egg, beaten


1. Melt dripping and lightly fry onion until soft.
2. Mix in dry ingredients and sufficient egg to obtain a stiff consistency.
3. Spread stuffing on lamb and roll up like a Swiss roll.
4. Secure with fine string.
5. Place in roasting tin and cook in pre-heated oven 180°C/350°F/Gas 4 for 35 minutes per lb/450g (stuffed weight).

I. Smith, Grant St., Glasgow