Serves: 8
Total Calories: 787

2 tablespoons butter or margarine
2 tablespoons scallion minced
1 garlic minced
1 tablespoon celery minced
2 tablespoons pork fat fine minced (if salted, blanch in boiling water)
1 apple tart, peeled, seeded and chopped medium-fine
3/4 cup bread crumbs toasted (very dry)
1 tablespoon parsley minced fresh
1/4 teaspoon rosemary dried, finely crushed
1 teaspoon lemon juice fresh
2 eggs well beaten
Salt and pepper
5 to 6 pounds leg of lamb (have the butcher bone the leg)
vegetable oil

For the stuffing, melt butter or margarine and sauté scallions, garlic and celery with minced pork fat in a skillet. Add apple and sauté 4 to 5 minutes. Toss in bread crumbs, parsley, rosemary and lemon juice. Remove from heat after mixing well. Let cool and add eggs mix well. Sprinkle with salt and pepper to taste. Rub area where lamb bone was removed with salt and pepper and a pinch of finely crushed rosemary.

Put stuffing in the area where bone was removed, and using skewers and string, shape the leg into a neat, rounded loaf. Salt and pepper outside liberally after rubbing with vegetable oil. Bake in shallow roasting pan at 350° for about 1 1/2 hours or until meat thermometer registers 160°. Let rest for 15 minutes after removing from oven before carving. Keep warm on open oven door or in another warm place. Slice and serve with degreased pan juices.

Nutritional Facts:

Serves: 8
Total Calories: 787
Calories from Fat: 404

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