Naringal Lamb with Pineapple Stuffing

A Bedside Cookbook, Sheila Scotter 1978 Australia

Naringal Lamb with Pineapple Stuffing

What you need for the stuffing: 1 crushed clove garlic; 2 tblsp chopped parsley; ½ tblsp chopped fresh ginger; 1 cup crushed pineapple (drained); 1 dstsp brown sugar; 1 ½ cups soft white breadcrumbs; melted butter (large knob)

What you do: Combine all the above ingredients together with salt and pepper to taste, and stuff a 3kg (approx. 6 lb) boned leg or shoulder of lamb.

Melt about 125g (4oz) butter in a roasting pan and put in lots of rosemary and brush it all over with the melted butter.

Put in a very hot oven for 10 minutes then reduce the heat to 180⁰C (350⁰F) and cook for a further 1 ½ hours.

Before serving sprinkle with salt and freshly ground pepper. It carves well and there is enough tasty stuffing with each slice.

Ready for the oven.

And, ready to serve.