Stuffed leg of lamb

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This is my 185th recipe from Julia Child's Mastering the Art of French Cooking. It is Farce de Porc or Pork and Herb Stuffing for a boneless leg of lamb. This stuffing is made with ground pork fresh breadcrumbs, and seasonings and is so delicious and quick to make. This was definitely one of my favorite Julia Child lamb recipes so far to make. You can read more about this lamb stuffing recipe on my blog at laurathegastronaut.com.

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Eating lamb roast on Easter Sunday is a truly British tradition! We decided to stuff a boneless leg of lamb with all things we love for our Easter centrepiece! This recipe shows you how to make a small Easter roast that serves 3-4 – but if you are cooking for a crowd the recipe can also be easily adjusted. Read on to see how to make our Apricot Stuffed Leg of Lamb! Stuffed Leg Of Lamb, Apricot Stuffing, Spinach Filo, Easter Roast, Small Roast, Easter Centrepiece, Crispy Chilli Beef, Boneless Leg Of Lamb, Spinach Rolls

Eating lamb roast on Easter Sunday is a truly British tradition! We decided to stuff a boneless leg of lamb with all things we love for our Easter centrepiece! This recipe shows you how to make a small Easter roast that serves 3-4 – but if you are cooking for a crowd the recipe can also be easily adjusted. Read on to see how to make our Apricot Stuffed Leg of Lamb!

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