Boned a wide breast of lamb and rolled it around a pork fillet with herbs honey finely sliced galic and seasoning between the two pieces of meat. Also put inbetween 2 large stalks of rosemary alternately sticking out of the ends so they could be pulled out whole before carving(which I forgot) Rubbed over some butter and sprinkled over some herbs aux provence to finish.

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by mummza

good to see you found the blogs, this is an interesting part of the website.

The lamb looks good , I think my family would enjoy that.