Guard of Honour

• 2 Best end necks of lamb (French trimmed)
  15g Butter (1/2 oz)
  1 Medium Onion, chopped
  3 sticks Celery, chopped
  2 eating apples, cored and chopped
  110g fresh breadcrumbs (4 oz)
  2 Tablespoon fresh mint, chopped
  Half Lemon, zest and juice
  1 egg
  2 tbsp plain flour
  450 ml Lamb stock (three quarters pint)
  Mints sprigs to garnish

Recipe

Melt the butter and cook the onion, celery and apple until browned. Stir in the breadcrumbs, mint, lemon zest and juice and egg. Cool, then fill the centre of the joint with the stuffing, fasten with strong cotton or fine string and weigh.

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