The MONSTER – Glazed bacon wrapped beef,lamb and pork roll

Submitted by Tania Whitford

The MONSTER – Glazed bacon wrapped beef,lamb and pork roll

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Serving: 5
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes


  • Meat
  • 1 kg bacon
  • 500g sirloin steak bashed to 5mm
  • 500g lamb chops (deboned) bashed to 5mm
  • 500g pork chops (deboned) bashed to 5mm
  • Stuffing
  • 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
  • Glaze
  • 1/2 cup honey
  • 1 Tbsp dried mustard powder
  • 1 Tbsp vinegar


  • Put 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.
  • Lay bacon into a lattice and then place the meat on top in order.
  • Mix 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
  • Place on front 3rd of the meat so when you roll it will be more or less in the middle.
  • Roll the loaf and remove glad wrap.
  • Place into a dish or straight in the sc.
  • Mix glaze ingredients together and pour over loaf.
  • Cook on low for 6 hours then place under the grill to brown.
  • Pour left over glaze over the meat to serve.
  • Serve with your favorite sides

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