Breast of Lamb Stuffed with Eggs and Non-Veal Stuffing

Photo from vintage cookbook of lamb breast stuffed with stuffing and eggs and cut into slices.

 

I have a real soft spot for Marguerite Pattern. My first vintage cookbook was one of hers. Here’s a recipe I made from her “Everyday Cook Book” first published in 1968 (but this copy is an impression from 1980).
Photo of vintage cookbook Marguerite Pattern's Everyday cookbook

As soon as I saw the photo I knew I wanted to make it.

Photo from vintage cookbook of lamb breast stuffed with stuffing and eggs and cut into slices.

It’s like a cross between a Scotch egg and a lamb roast dinner. When I saw “veal stuffing” I was a bit turned off but it turns out veal stuffing doesn’t contain any veal.

Photograph of vintage recipe for breast of lamb stuffed with eggs. Text says "2 small or 1 larger breast of lamb, veal stuffing, 3 or 4 hard-boiled eggs. Bone the meat or ask the butcher to do this for you. Spread with stuffing then lay the shelled eggs on top of this. Roll very firmly and tie or skewer. Weigh, and roast as the times given on page 69. When weighing deduct 2oz for each egg used.

 

Photograph of vintage recipe for Veal Stuffing. Text says "2 oz shredded suet or melted butter or margarine, half a teaspoon mixed dried herbs or 1 teaspoon fresh, grated rind and juice of half a lemon, 4 oz of breadcrumbs, 1 egg, seasoning, 2 to 4 teaspoons chopped parsley. This stuffing is also known as parsley stuffing. Mix all the ingredients together. If wished a little stock or milk may be added to give a soft stuffing. Serves 4-6 "

The ingredients I used:

  • breast of lamb
  • 4 eggs (though I could have got away with 3)
  • 2oz of suet – I had some solid stuff in the freezer but packet stuff is good too
  • 4oz of breadcrumbs – the recipe doesn’t state white or brown. I used brown because that’s what I had.
  • ½ a lemon’s worth of zest and juice
  • ½ a teaspoon of mixed herbs
  • 4 teaspoons of chopped parsley
  • salt and pepper

Ingredients for Lamb breast stuffed with eggs, lamb breast, eggs, lemon, parsley, breadcrumbs, suet, mixed herbs.

I put the eggs on to boil. Once the water got to boiling I set a timer for 12 minutes.

Three eggs in a saucepan waiting to be boiled

Then I chopped up my suet. If yours is in a packet, you’re good to go already.

Photo of lamb suet chopped up on chopping board with knife next to it.

I put the suet, breadcrumbs, lemon zest, salt and pepper, mixed herbs and parsley in a mixing bowl.

Photo of stuffing ingredients in mixing bowl.

I mixed these and then I added the egg and lemon juice.

Photo of stuffing ingredients with one raw egg added.

I used the back of a metal spoon to make it into a crumbly paste.

Photo of mashed stuffing

The egg timer went off and I used a tea strainer to transfer my eggs to some very cold water. This apparently stops them going grey.

Photo of 3 hard boiled eggs in jug of cold water in a sink with tea strainer next to the jug.

I deboned the meat. Marguerite suggests you ask your butcher to do this but I am the butcher in our house.

Photo of deboned breast of lamb.

I smeared the stuffing on with a metal spoon.

Photo of breast of lamb smeared with stuffing.

I shelled the eggs.

Photo of three hardboiled, shelled eggs.

It didn’t say where to place the eggs, this was my guess.

Photo of breast of lamb lying flat smeared with stuffing with three boiled eggs one third along lengthways.

Marguerite says “Roll very firmly”. I did this and an egg popped out. I started again. On the third attempt they stayed in and I tied it together with string. I weighed it (and then disinfected the scales).

Photo of rolled breast of lamb sitting on kitchen weighing scales.

Into the baking tray.

Rolled breast of lamb sitting on baking tray.

Look at that ugly mush.

Rolled breast of lamb sitting on baking tray. with egg poking out.

The instructions in the book say to add fat and then slow roast lamb at 35 minutes per 1lb with 35 minutes over minus 2oz per egg. For my joint this worked out at two and a half hours. Marguerite does not suggest a temperature. I added salt and pepper too.

Raw rolled breast of lamb with lamb fat on top.

I put it on for a 200 degrees C sizzle for twenty minutes. Two eggs had already escaped!

Photo of rolled breast of lamb part roasted with two eggs poking out.

I basted it, turned it down to 160 degrees C and then basted it every twenty minutes till the end of the time. At some point, an egg exploded before the end.

Rolled breast of lamb roasted with two eggs escaped, one exploded.

The middle egg was fine though, and I served it with soy roasted kale and carrots. I contemplated gravy but I’ve never eaten eggs with gravy.

Dinner plate with carrots, roasted kale, and slice of rolled lamb breast stuffed with egg.

It tasted pretty good. All in all, I think two eggs would have been more likely to stay in though. I suggested to Mister Deadpan that it didn’t really need the eggs at all but he was indignant – apparently they “definitely add something”. Let me know if you try it!

Photo from vintage cookbook of lamb breast stuffed with stuffing and eggs and cut into slices.

 

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