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