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1
1.
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2
Butterfly the Leg of lamb in to a even thickness.
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3
2.
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4
Butterfly the beef fillet in the same manners as leg of lamb.
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5
3.
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6
Slice the smoked gammon into 3mm thick slices.
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7
4.
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8
Slice the cheddar cheese into 3mm slices 5.
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9
Saute the onions and mushrooms in a little butter until soft and tender and salt to taste.
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10
6.
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11
Grill the Leg of lamb until soft and tender but do not over cook as it has to go back into the oven later.
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12
7.
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13
Salt and pepper to taste.
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14
Basting with wine marinade to prevent it drying out.
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15
8.
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16
Repeat the process with the butterflied Beef Fillet until fillet is medium rare.
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17
9.
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18
Place leg of lamb on the table with the fatty side down (outside to the bottom) 10.
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19
Spread the bone marrow evenly over the lamb.
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20
11.
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21
Cover the bone marrow with 1/2 the mushroom and onion mix.
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22
12.
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Place on top of this a layer of sliced gammon/ham.
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24
13.
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25
Place on top of the gammon a layer of cheese.
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26
14.
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27
Place on top of the cheese the Beef fillet.
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28
15.
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29
On top of the fillet place the remaining onion and mushroom mix.
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30
16.
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31
Another layer of cheese and finally a last layer of gammon/ham.
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32
17.
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33
Take the side of the lamb that was originally inside the leg of lamb and re-roll the leg of lamb being careful to retain the structure of beef, gammon, and cheese.
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34
It must end up looking like a Swiss Roll.
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35
18.
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36
Place the roulade in the cooking net.
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37
19.
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38
Place the whole roulade in an oven dish and place in the oven at 130 degrees C for 25 minutes, allowing the cooking of the meats to complete and the cheese to melt.
