Rolled loin of Ronaldsay lamb stuffed with venison, orange and cranberry sausage meat.
RECIPE DETAILS
1. De-bone the loin and cut in half (retain the bones). Remove a fillet of meat from inside the ribs which you then put back in when you roll it. The loin is cut in half prior to rolling and the rump end is the end of the loin which joins the leg. Stuff the loin with the sausage meat.
2. Roll the two halves of the loin back together with the eyes of the meat opposite one another. String it back together tightly then string it lengthways.
3. Using the bones as a trivet, roast the lamb for approx 3 hours at 140°c. Once cooked, remove the meat from the oven, wrap in foil and rest for 30 minutes.
4. Cut the carrot and parsnip into large chunks. Boil, season and mash together.
5. Par-boil the potatoes, drain and dry them, then flour and season them. Shake the potatoes in a pan with the lid on, then cook for 20 minutes at 220 degrees in a tin with pre-heated oil. Baste occasionally throughout.
6. For the gravy, combine the wine and about 1/4 pint of water in a saucepan. Bring to the boil and reduce the heat, add the stock cube, stir well, cover and cook on a low heat. Start this about 10 min before bringing lamb out of oven. When the lamb is taken out to rest prior to carving, add some bones from the trivet to the gravy sauce pan and some of the juices from the pan. Add another 1/4 pint water from the carrot/parsnips, a piece of carrot and a piece of parsnip to the saucepan. Add the black pepper and corn flour, stir in well, and simmer for approximately 15 minutes or so. Pre-heat the gravy boat, sieve the gravy into the boat. Serve.
