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Catholic Recipe: Whole Baby Lamb

    INGREDIENTS

  • 1 baby lamb (about 8 pounds)
  • 12 strips bacon
  • 3 large tart apples
  • 1 teaspoon marjoram
  • 2 whole cloves
  • 1 large onion, sliced
  • Salt & pepper to taste
  • Details

  • Serves: 6-8
  • Prep Time: 2 1/2 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin:

Feasts

Seasons

Roasted whole baby lamb makes a delicious and symbolic Easter dinner, the lamb being a reminder of the Lamb of God, our Pasch.

DIRECTIONS

Have lamb cleaned, dressed and slit for stuffing. Rub lightly with marjoram, salt and pepper. With point of sharp knife make 3 small openings on each side of lamb; insert small pieces of bacon. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves. Sew or skewer to prevent stuffing from falling out. Place lamb in roasting pan; cover with balance of bacon strips and onion; brown in hot oven about 30 minutes. Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1-1/2 hours or until tender. Baste occasionally. If pan becomes dry, add a little water. Serve very hot. Serves 6 to 8. If preferred, lamb may be broiled over charcoal on a spit.

Recipe Source: Family Customs: Easter to Pentecost by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1956
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