British Recipes > Norfolk Lamb Parcel

This recipe is part of the June 2006 Recipes Menu

Starter - Asparagus with Lemon
Main Course - Norfolk Lamb Parcel
Dessert - Gooseberry and Rosemary Pie with Gramum's Rich Pastry.

How to make Norfolk lamb parcel:
A different way to serve lamb, this is a traditional recipe from Norfolk. The lamb used is breast of lamb which is considered to be a 'poor man's joint' usually being the cheapest cut of lamb. With careful cooking it can make a feast fit for a King!


1 large boned breast of lamb (your butcher will bone it for you) cut into 4 equal pieces
2 tablespoons olive oil
2 tablespoons butter

for the stuffing:
2 large onions, chopped
2 tablespoons lard
5/8 cup chicken stock
1 cup sausagemeat
2 cups fresh breadcrumbs
seasoning to taste
1 tablespoon fresh sage, finely chopped
1 tablespoon chutney
(see measure conversions for more information)


- Trim any excess fat from the meat.
- Beat the meat lightly with a rolling pin or meat mallet.
- Preheat the oven to 200oC/400oF/gas mark 6.
- To make the stuffing, fry the onion gently in the fat until soft but not browned.
- Add the stock and boil for 5 minutes, until the liquid is well reduced (evaporated).
- Remove from the heat and stir in the sausagemeat, breadcrumbs, seasoning to taste, the sage and the chutney.
- Blend well to make a thick paste.
- Divide the stuffing into 4 and spread it over the pieces of meat.
- Place the pieces of meat on top of each other to make a sandwich and tie them together neatly with fine string.
- Season with salt and pepper and brush the oil and butter over the top and sides.
- Roast the meat parcel in the oven for 20 minutes.
- Then turn down the temperature to 180oC/350oF/gas mark 4 for 1 1/2 - 2 hours, basting the meat
- Place the meat on a heated serving dish.
- Serve with roast potatoes and broccoli.