Boned breast of lamb rolled around a tenderloin
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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The lamb looks good , I think my family would enjoy that.