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June 2018

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Jolly Jumbuck In a Tuckerbag Recipe

Jolly Jumbuck In a Tuckerbag recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jolly Jumbuck In a Tuckerbag recipe  PDF


500 g Lamb loin
4 Cutlet bones
2 Mint leaves
1 Sprig each of rosemary,
Marjoram and parsley 1/2 Onion peeled
1 Egg
Salt and pepper to taste 4 Sheets puff pastry
400 ml Madeira sauce
Trim e cess fat from lamb, cut into cubes. Mince meat with onion and herbs through fine mincer plate. Add whole egg and mi together. Season with salt and pepper and allow to stand in refrigerator. Using puff pastry sheets cut pastry into a circle appro . 8 inches in diameter. Form the lamb mi ture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry. Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone. For effect you may tie the top with spaghetti. Pre heat oven to 180C. Place the tuckerbag on to a lightly greased baking slide, egg wash and bake. Standard oven 15 20 mins. Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment. From the Australian Meat and Livestock Corporation. Typed for you by Sherree Johansson.

Jolly Jumbuck In a Tuckerbag recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
631 people have voted
Last Reviewed on 2018-06-24



Sunday, Jun 24 2018 Download & Print Jolly Jumbuck In a Tuckerbag recipe  PDF   Lamb recipes RSS   New

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