Beef, Lamb, Pork, Steak
February 16, 2015
6 hrs 40 mins
1 kg bacon
500g sirloin steak bashed to 5mm
500g lamb chops (deboned) bashed to 5mm
500g pork chops (deboned) bashed to 5mm
1 1/2 cups bread crumbs
1 Tbsp season all
1 Tbsp parsley
1 tsp thyme
1 tsp basil
1 tsp rosemary
1 Tbsp garlic
2 thinly sliced spring onion
1 Tbsp butter
1 egg beaten
1/2 cup honey
1 Tbsp dried mustard powder
1 Tbsp vinegar
1Put glad wrap on the bench large enough so that when then bacon lattice is formed that there will be about 2 inches either side. This will help with rolling.
2Lay bacon into a lattice and then place the meat on top in order.
3Mix the stuffing together, it should hold it's form when squished in your hand, if not add a little water (Tbsp at a time) until it does
4Place on front 3rd of the meat so when you roll it will be more or less in the middle.
5Roll the loaf and remove glad wrap.
6Place into a dish or straight in the sc.
7Mix glaze ingredients together and pour over loaf.
8Cook on low for 6 hours then place under the grill to brown.
9Pour left over glaze over the meat to serve.
10Serve with your favorite sides
Submitted by Tania Whitford
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