Remove all the bones from the meat. Trim off any skin and surplus fat and flatten the meat with a rolling-pin. Season the meat well with salt and pepper and spread on the forcemeat or stuffing. Roll up and tie securely with string. Melt the dripping in a covered meat-tin, put in the meat and roast in a moderate oven (350° F., Gas 4) until tender. Allow 25 min. per lb. and 25 min. over. Baste occasionally. A good gravy or brown sauce may be served with the meat.