Lamb and Sausage Roll

Preparation info

  • Difficulty


  • Makes


    generous servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Complete menu with peas, raisin-carrot salad and baked apples


  • 3 lbs. boned breast of lamb
  • Salt
  • Pepper
  • ½ lb. bulk pork sausage
  • 2 tblsp. fat
  • ½ c. ketchup
  • ¾ c. water
  • ½ c. chopped onion


  • Rub lamb with salt and pepper. Spread with sausage meat. Roll lengthwise; tie or fasten with skewers.
  • Brown in fat in heavy skillet.
  • Combine ketchup, water and onion; pour over lamb. Cover; simmer about 1½ hours or until lamb is tender and sausage cooked through. (Add more water during cooking as needed.) Skim off fat.
  • Slice; serve with the sauce.