Jolly Jumbuck

1. 1

   Trim excess fat from lamb, cut into cubes.

2. 2

   Mince meat with onion and herbs through fine mincer plate.

3. 3

   Add whole egg and mix together.

4. 4

   Season with salt and pepper and allow to stand in refrigerator.

5. 5

   Using puff pastry sheets cut pastry into a circle approx.

6. 6

   8 inches in diameter.

7. 7

   Form the lamb mixture into a patty, place the cleaned cutlet bone into the patty and place in the centre of the puff pastry.

8. 8

   Drawn up the sides and squeeze the end pieces between forefinger and thumb around the cutlet bone.

9. 9

   For effect you may tie the top with spaghetti.

10. 10

    Place the tuckerbag on to a lightly greased baking slide, egg wash and bake.

11. 11

    Standard oven 15 to 20 mins.

12. 12

    Serve immediately with madeira sauce on a warmed plate with appropriate vegetable accompaniment.

No additional tips available.