This is a rather good Sunday dish. If you don't know how to de-bone a leg of lamb, either buy it de-boned or get your butcher to de-bone it for you.
1 leg of lamb (about 2 kg. before boning)
50 g prunes, stoneless
30 g dried apples
2 tsp. salt
3/4 tsp. pepper
Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple
1 leg of lamb (about 2 kg. before boning)
50 g prunes, stoneless
30 g dried apples
2 tsp. salt
3/4 tsp. pepper
Soak the apple slices to soften. Rub half of the salt and pepper on the inside of the leg of lamb and stuff with the prunes and apple
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