Categories: Meats, Main dish 
      Yield: 6 servings 
  
  1 1/2 lb Loin lamb 
      3 oz Onions 
      4 oz Drippings 
      1 oz Mushroom trimmings 
      4 oz Breadcrumbs 
      2 oz Laverbread 
     12 oz Shortcrust pastry 
           Seasoning 
           Chopped parsley 
    1/2 x  1/2 Gill milk 
      1    Sliced tomato (for garnish) 
  
  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 smoth consistency with a little 
  milk, then season. 
  Stuff the loin, tie and season it, seal it with melted 
  drippings, roast in an oven 430 degrees for 30 minutes. 
  Cool and drain the loin, roll out the pastery 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 
  degrees F for 30 minutes.  Garnish with parsley and 
  sliced tomatoes. Serve with brased leeks, jacket 
  potatoes, and brown sauce. Cardiff College of Food 
  Technology