This is an old Northumbrian dish which always amazes people when they find what the stuffing is. You won’t believe me until you try it, but it is delicious so please do. The kelp is quite frankly a bit of a whim and the dish is just as good without it!
Pierce the outer skin of the lamb, rub well with salt and pepper and insert the sprigs of thyme. Chop together the onion and herrings and mix with the breadcrumbs and season well. Stuff into the cavity in the lamb. Wrap the lamb well in the kelp or the foil. Roast the lamb in a preheated oven at 180°C/350°F/Gas 4 for 20 minutes per pound.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.