Crown Roast & Stuffing

Ingredients

Stuffing

60ozs Cooked/Rice/Breadcrumbs
4ozs Roughly Chopped Apricots
2-3 Shallots, finely chopped
1 tblspn chopped parsley and thyme
Salt and freshly ground black pepper
1 beaten egg, to bind

Method

  • Mix the stuffing ingredients together thoroughly and fill the centre of the crown roast, pressing down firmly.
  • Cover the top of the joint with foil and place in a roasting tin.
  • Pre-heat oven to gas mark 6/200C and place the tin on the centre shelf
  • Cook for 30 minutes and then reduce the oven temperature to Mark 5/175C for the remaining cooking time.
  • Test the meat with a meat therometer to check that it is cooked through, the temperature should be a minimum of 70 degrees.
  • Allow the meat to rest for 15-20 minutes before carving.