- 2 slices bacon, sliced thinly
- 1 medium onion, diced
- 2 sheep's kidneys, cut into 1/4-inch slices, core removed
- Cayenne pepper, to taste
- Black pepper, to taste
- Salt, to taste
- 1/2 cup bread crumbs
- 1 egg
- 1 teaspoon rosemary
- 1 (3 1/2 pound) leg of lamb, boned and with shank
- Flour, to dust
- Clarified butter, to brush
- 1 tablespoon honey
- 2 teaspoons dry mustard
- 1 tablespoon Worcestershire sauce
- 1 cup cider
Preheat oven to 325 degrees F. Place bacon into a dry pan. Heat to render fat and fry bacon. Add onion and kidney. Season with cayenne, salt, and black pepper. Saute another 2 minutes. Transfer to a bowl and add bread crumbs, rosemary, and egg.
Place stuffing in lamb, packing tightly. Tie up like a parcel. Tuck the edges of the meat underneath the string. Dust the outside of the meat with flour. Season with salt and pepper and brush with butter. Place on a rack in a baking dish. Cook for 1 hour, 10 minutes.
Mix together honey, mustard, Worcestershire sauce. At 1 hour, 10 minutes, baste the meat with the honey mixture. Add 1/2 cup of the cider to the roasting pan to prevent honey mixture from burning. Cook 1/2 hour more, basting from time to time.
Remove the meat, cut off string, and place meat on warmed serving dish. Pour excess fat from baking pan. Deglaze pan with 1/2 cup cider, bring to boil. Strain.
Recipe courtesy Graham Kerr