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It was the Rednecks time to cook and the missus suggested that we have roast leg of lamb - suddenly I had a ‘Jamie Oliver Moment’. Why not de-bone and stuff the leg for a change? Sounded like a good idea at the time and as I had not made stuffing before, a quick browse through the New Zealanders cooking Bible ‘The Edmonds Cook Book’ was undertaken to confirm the ingredients required.
As we were out of breadcrumbs Mrs. Redneck quickly made a white loaf in the bread maker which, after cooling, was chopped up in the food processor to make the necessary crumbs.
I thought I could de-bone the lamb leaving a neat cavity in which to place the stuffing mixture – ha ha very funny. When you look at a lamb leg it appears that the bone is fairly straight – it goes in one end and out the other. Boy how wrong can I be. The unseen section of bone has all sorts of knobbly bits attached making it almost impossible for an amateur butcher to neatly carve out so I decided to split the whole thing down the middle, hack out the bone, stuff, then tie the whole thing back together with string. When you think of it, the knobbly bits would be required to hold the lambs leg muscles in place otherwise they would be walking around the paddocks with their thighs around their ankles – a bit like kids walking around school with the socks down!