Lamb in Claret

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • lb ( k.) fillet end of leg of lamb
  • 2 onions


First cut the lamb into large oblong pieces, ten or twelve. Trim them well, removing all skin and fat. Cut the bacon into the same number of pieces, chop parsley and garlic together finely, roll the pieces of bacon in this, make a slit in each piece of mutton and push a piece of parsleyed bacon into it. Put the prepared meat, sprinkled with salt and pepper, in a casserole and pour the wine over