Spring Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

The first shoots of mint, spring onions and young sprigs of thyme were used for this spring dish. The first broad beans should be just ready in the garden to accompany it. It is best served with creamed potatoes or boiled new potatoes and freshly made mint sauce.


  • Boned shoulder of lamb, about 5 lb ( kg) before boning
  • cup


Mix the breadcrumbs, suet, mint, onions and thyme together. Season lightly and mix in the egg and a little milk. Work all together with your hand and fill the bone cavity in the lamb with this stuffing. Roll and tie securely. Rub the lamb all over with the seasoned flour.

Put the lamb on a ra