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Recipe for family meals :

Lamb and Laverbread Roll

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This Welsh recipe is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


1 1/2 lb loin lamb
3 oz onions
4 oz drippings
1 oz mushroom trimmings
4 oz breadcrumbs
2 oz Laverbread
12 oz shortcrust pastry
1 x seasoning
1 x chopped parsley
1/2 x 1/2 gill milk
1 sliced tomato (for garnish)


  • Skin and bone the loin of lamb.
  • Finely chop the onions and sweat in 2 ozs dripping.
  • Add finely chopped mushroom and cook for a further 2 minutes.
  • Add the breadcrumbs, laverbread and chopped parsley and mix to a smooth consistency with a little milk, then season.
  • Stuff the loin with the micture, tie and season it.
  • Seal it with melted dripping and then roast in an oven at 430°F for 30 minutes.
  • Cool and drain the loin.
  • Roll out the pastry into a rectangle 1/4" thick and spread with the remainder of the stuffing, leaving a 2" margin all around.
  • Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal.
  • Turn it over, place onto a greased baking sheet with the folds underneath.
  • Egg wash it and decorate as required.
  • Bake it in an oven at 425°F for 30 minutes.
  • Garnish with parsley and sliced tomatoes.
  • Serve with braised leeks, jacket potatoes and brown sauce.

Serves 6