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Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh

Make Fnllyn Bara Lawr Ae Oen Cymreig Alewn Crwstyn - Welsh at home with Loin Lamb Shortcrust Pastry, Onions X Seasoning, Drippings X Chopped Parsley, Mushroom Trimmings X Gill Milk, and Breadcrumbs Ea Sliced Tomato. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 lb
• 3 oz
• 4 oz
• 1 oz
• 4 oz
• 2 oz
• to taste

Method (preview)

1. 1

   Skin and bone the loin of lamb.

2. 2

   Finely chop the onions and sweat in 2 oz. drippings.

3. 3

   Add finely chopped mushroom, cook for further 2 minutes.

4. 4

   Add the breadcrumbs, laverbread, chopped parsley.

5. 5

   Mix to a smoth consistency with a little milk, then season.

6. 6

   Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes.

7. 7

   Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick.

8. 8

   Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around.

9. 9

   Place the cold loin in the pastry, egg wash the margin.

10. 10

    Completely envelope the meat in the pastry and seal.

11. 11

    Turn it over, place onto a greased baking sheet with the folds underneath.

12. 12

    Egg wash it and decorate as required.

13. 13

    Bake it in an oven of 425 degrees F for 30 minutes.

14. 14

    Garnish with parsley and sliced tomatoes.

15. 15

    Serve with brased leeks, jacket potatoes, and brown sauce.