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Stuffed Loin of Lamb

A lamb loin rolled and stuffed with mushrooms, suet, bacon, herbs, and spices, then roasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Loin of Lamb

Ingredients

Directions

Prepare the lamb

  1. Remove the bones from the loin of lamb.

  2. Wash the meat and dry it well.

  3. Season the meat with flour and coarse sea salt.

Make the stuffing

  1. Drain and chop the mushrooms.

  2. In a bowl, combine breadcrumbs, chopped mushrooms, suet, bacon, mint, parsley, grated lemon, onion, celery salt, pepper, and nutmeg.

  3. Moisten the mixture with the egg and a little milk if necessary.

Roll, roast and glaze

  1. Spread the forcemeat evenly over the lamb.

  2. Roll the lamb tightly.

  3. Tie it with narrow tape at both ends and in the middle.

  4. Roast the lamb, basting frequently, until thoroughly cooked.

  5. Glaze the meat after it has cooled.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mint + lemontop 4% of all pairs
    Smell alikemoderate
    Cooked together1,998 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Mint + parsleytop 7% of all pairs
    Smell alikemoderate
    Cooked together1,198 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Mushroom + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Loin of lamb
Forms the main meat that is rolled around the stuffing and cooks through.
Egg
Binds the stuffing so it holds together when rolled and sliced.
Suet
Adds fat that keeps the stuffing moist and rich during roasting.
Bacon
Adds fat and savoury flavour to the stuffing.
Button mushrooms
Add moisture and earthy flavour to the stuffing.

The step that matters

Roll the lamb tightly. A loose roll lets the stuffing shift and leaves gaps, so the meat cooks unevenly and slices fall apart. Tight tying of the roll keeps its shape and even thickness during roasting.

Swap the onion

How well each one fits the dish's main ingredients (lamb, flour, mushroom, veal, mint, parsley, lemon):

  1. Shallotfits better
  2. Spinachfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against lamb, flour, mushroom, veal, mint, parsley, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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